Dilmah Seven Star Tea

Millefeuille of Salmon two ways

Food : Appetisers

Millefeuille of Salmon two ways

IngredientsPuff pastry

Beurre manier
  • 250g dry butter
  • 125g plain flour
Dough base
  • 250g plain flour

MethodPuff pastry

  • Mix well the dry butter with the plain flour and make a rectangle with 3cm of thickness, keep in refrigerator.
  • Mix the plain flour, water, salt and melted butter until they make a ball but don’t over mix and keep in refrigerator.
  • Roll out the first mix until 1cm thicker and cover with the dough base.
  • Close like a simple fold, roll out and give a second simple fold and keep in refrigerator for 1 hour.
  • Repeat until six folds.
  • The inverted puff pastry is ready.
Sour cream
  • Mix all the ingredients for the sour cream.
Slow-cooked salmon 
  • Prepare the work place.
  • Scale the ingredients.
  • Slow vacuum cook salmon at 42°C for 22 minutes.