Huber's Butchery

SMOKE SALMON MILLE FEUILLE WITH PICKLED VEGETABLES AND DILL CRÈME FRAÎCHE

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30 MINS

easy

Ingredients

Serves 10 pax

2 tubs President crème fraîche

1/2 Australia lemon, juiced

2 tsp Savouré dill, chopped

1 pkt Woodbridge Smokehouse pre-sliced cold smoked Atlantic salmon, diced

1 pkt Carême all butter puff pastry

1 btl Kühne mixed pickles

1 btl Hugo Reitzel capers

Salt to taste

Cooking Method

1. Mix crème fraîche with lemon juice, chopped dill and season with salt to taste.

2. Cut puff pastry into 6cm x 2cm rectangles

3. Preheated oven to 200°C and bake puff pastry for 18 minutes or till pastry is cooked and brown.

4. Slice cooled pastry in between layers

5. Layer diced salmon between layers of pastry and dill crème fraîche

6. Cut mixed pickles into desired size

7. Finish and serve with pickles and capers

Recipe by Chef Clement

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Total	SGD$0.00

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SMOKE SALMON MILLE FEUILLE WITH PICKLED VEGETABLES AND DILL CRÈME FRAÎCHE

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