Preparing the zucchini: Wash the zucchini and cut off the ends. Use a mandolin to make thin slices. Steam or fry the slices for a few minutes, until cooked but still firm. Remove from the heat and let cool.
Preparation of the stuffing: In a small bowl, mix the egg with the ricotta until you obtain a creamy mixture. Add the chopped chives, crushed garlic, then lightly salt and pepper.
Assembling the mille-feuille: Grease a small baking dish. Place a layer of zucchini slices on the bottom. Spread two good spoonfuls of ricotta on the zucchini. Add another layer of zucchini, then continue alternating layers
of zucchini, grated cheese, salmon, ricotta and goat cheese, finishing with a layer of zucchini.
Cooking: Cover the last layer of zucchini with grated cheese. Bake in a preheated oven at 180°C for 30 minutes.
This mille-feuille of zucchini, smoked salmon and ricotta is an elegant and tasty dish, perfect for a light starter or a main course accompanied by a salad. The sweetness of the ricotta marries wonderfully with the smoky taste of the salmon and the freshness of the zucchini, offering a perfect balance of flavors and textures.
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