With the arrival of genuine American cream cheese in the shop I was excited to try something new. A famous sweet pastry in France is a Mille-Feuille (lit. translation: thousand layers) That recipe is made with 3 layers of puff pastry interspersed with Crème patisserie and a layer of decorated icing on top. I decided to make my own version with the cream cheese and some delicious fresh cooked salmon. What I created was a vertical stack of 3 layers of puff pastry, cream cheese, salmon and summer salad ingredients. This recipe is so easy and can be put together quite quickly. It is an impressive dish to look at and also tastes great. All you need to do is to cook some ready-made pastry then make layers of the different flavours using the cream cheese to stick everything together. It is quite filling so can be served as a substantial starter or a light main course.
The wine that I preferred to serve with this is a Burgundian La Vignee Chardonnay from Bouchard Pere et Fils because the wine’s delicate taste works with both the cream cheese and the salmon.
Ingredients for 4 Mille-Feuille:
- 500g American cream cheese from the French Market shop
- 400g/ 2 sheets frozen puff pastry
- 200g cooked fresh salmon
- 4 small tomatoes
- About half a cucumber
- 4 large sprigs parsley
- 1 lemon
1 Bottle of Bouchard Père et fils La Vignee Chardonnay de Bourgogne from the French Market shop
- Defrost the pastry sheets and slice into into 12 even sized rectangles, place on a non stick baking tray.
- Preheat oven to 200C degrees.
- Cook the pastry for 20 – 30 minutes until risen and golden.
- Grate the zest of lemon and put to one side.
- Wash the vegetables and parsley
- Shred the cooked salmon removing any bones and skin
- Thinly slice the tomatoes
- Thinly slice the cucumber
- Chop the parsley finely
- Once cooked, remove pastry from oven and allow to cool
- Put the cream cheese in a bowl, mash with a fork. Add some ground black pepper and salt to taste.
- Split cream cheese into 5 even amounts of 100g. That is the amount needed per layer for 4 slices. You will require 5 layers of cream cheese, about 25g per layer, per slice
- Take 4 slices of pastry and carefully spread them on one side only with a layer of cream cheese. This is the bottom layer.
- Layer the tomato slices over the cream cheese, grind some black pepper over
- Take the next 4 pastry slices and spread cream cheese on both sides
- Place this slice of spread pastry on top of the tomatoes and press lightly to get tomatoes to stick
- On top of the next layer of cream cheese place the slices of cucumber
- Top this with the shredded salmon.
- Grate the zest of the lemon over the salmon
- Spread the last 4 slices of pastry with cream cheese on both sides.
- Press the spread slice on top of the salmon
- Place the stacks on individual serving plates.
- Sprinkle the parsley over the top of the stacks and over the plates
- Serve straight away.
I recommend serving this lovely dish with a glass of Burgundian La Vignee Chardonnay from Bouchard Pere et Fils