STEP 1: Preparing the mascarpone cream
In a bowl, combine the mascarpone with the freshly squeezed lemon juice.
Season with salt and pepper to taste.
Add finely chopped chives to the mixture. Mix until you get a smooth and creamy texture.
STEP 2: Assembling the mille-feuilles
Spread a first slice of smoked salmon on a flat surface.
Using a spatula or spoon, spread about a centimeter of mascarpone cream on the salmon slice.
Layer a second slice of salmon on top of the first.
Repeat until you have three layers of salmon, finishing with a layer of mascarpone.
STEP 3: Refrigeration
Carefully wrap your preparation in cling film.
Place in the freezer for 10 to 15 minutes. This step will allow the mille-feuille to firm up, making it easier to cut.
STEP 4: Cutting and serving
Once the mille-feuille has firmed up, remove it from the freezer.
Carefully slice into equal portions, depending on desired size.
Serve immediately, accompanied by slices of toasted bread or as desired.
Advice :
For a more intense flavor, marinate the smoked salmon with a little lemon zest before assembling the mille-feuilles.
For a refined presentation, arrange each portion on a bed of green salad or fresh herbs.
Chef’s Tip: For a visually appealing look, use a cookie cutter to cut the mille-feuille into circles or other shapes before serving.
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