Printer friendly version
-
Smoked salmon millefeuille
- Prep time:
- 20 mins
- Cook time:
- Serves:
Paul Rankin’s no-cook starter is easy to assemble, but looks fantastic
Ingredients
- 1 red Onion, very finely chopped
- 1 tbsp Mirin, (Japanese rice vinegar)
- 1 tbsp Sugar
- 12 thin slices soda bread
- 50g cream cheese
- 2 tbsp Crème fraîche
- 300g Smoked salmon, thinly sliced
- 1 bunch Chives, finely sliced
- 3 tbsp double cream
- squeeze lemon juice
- 1 bunch mustard cress
- 1/2 Cucumber, peeled, seeded, and
- 4 Radishes, thinly sliced
- handful salad leaves
- 1 1/2 tbsp extra virgin Olive oil
Method
1. Marinate the finely chopped red onion in the rice wine vinegar and sugar for 5-10 minutes. Cut the sliced of bread into neat squares.2. Mix the cream cheese with the crème fraiche and spread on the bread. Top 8 of the slices with smoked salmon and sprinkle over the red onion. Build up 4 stacks of 3 bread slices, finishing with the salmon-free layers. Finish with a sprinkling of chives.
3. To make the dressing, mix the cream with the lemon juice and season with salt.
4. Put the salmon stacks in the centre of the plates and arrange around them the cress, cucumber, radishes and salad leaves. Drizzle with the cream dressing and olive oil.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register