Tested till perfect Mille Feuille with Double Salmon and Crème Fraîche
Mille Feuille with Double Salmon and Crème Fraîche
Photography by Matthew Kimura

Mille Feuille with Double Salmon and Crème Fraîche

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • fresh fresh chives or dill sprigs

Filling:

  • 6 6peppercorns
  • 1 sprig 1sprigthyme
  • 1 1bay leafbay leaves
  • 4 oz 4ozsalmon, centre cut
  • 3 oz 3ozsmoked salmon, thinly sliced

Creme Fraiche:

  • 1/2 cup 1/2cupsour cream
  • 1/2 cup 1/2cupwhipping cream
  • 1 tbsp 1tbspfresh dill, chopped
  • 1 tbsp 1tbspfresh chives, chopped
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt

Quick Puff_Pastry:

  • 1 cup 1cupcold unsalted butter
  • 1-2/3 cups 1-2/3cupsall-purpose flour
  • 3/4 tsp 3/4tspsalt
  • 1/3 cup 1/3cupcold water
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Crème Fraîche: In covered container, whisk together sour cream and whipping cream; refrigerate for 24 hours or until thickened. Add dill, chives, pepper and salt.

On lightly floured surface, roll puff pastry to 15-inch (38 cm) square about 1/8-inch (3 mm) thick. Cut into 12 squares. Place on parchment paper lined baking sheets; prick pastry all over with fork. Bake in 425°F (220°C) oven for about 12 minutes or until golden, rotating pans once. Let cool completely. Slice each square in half horizontally to make 24 squares.

Filling: Meanwhile, in shallow saucepan, bring 4 cups (1 L) water, peppercorns, thyme and bay leaf to boil. Reduce heat to medium. Add salmon; cover and simmer for about 8 minutes or until salmon flakes easily when tested with fork. Transfer to plate; let cool completely. Break into chunks.

Lay 1 of the pastry squares on work surface; dollop with Crème Fraîche. Top with some of the poached salmon and a slice of smoked salmon. Top with another square of pastry; repeat layers. Sprinkle with chives.

Quick Puff Pastry:
Cut butter into 1/2-inch (1 cm) cubes; set aside 3/4 cup (175 mL) in refrigerator. In food processor, blend flour with salt ; sprinkle with remaining butter. Using on/off motion, cut in butter for about 30 seconds or until in small pieces indistinguishable from flour. Sprinkle with reserved chilled butter; pulse twice to break into smaller pieces. Pour cold water evenly over mixture (not through feed tube); pulse 3 or 4 times or just until loose and ragged-looking.

Transfer to lightly floured surface; gather together and knead lightly. Press into rectangle; place on floured pastry cloth or waxed paper. With stockinette-covered rolling pin, roll out to 15-x 12-inch (38 x 30 cm) rectangle.

Starting at 1 long edge, fold over one-third; fold other long edge over top, flush with first fold, to make 15-x 4-inch (38 x 10 cm) rectangle. Starting from 1 of the short ends, roll up jelly roll style, tucking in rolled up edges. Press into square. Wrap in plastic wrap and refrigerate for about 1 hour or until firm. (Make-ahead: Refrigerate for up to 5 days or freeze in freezer bag for up to 2 weeks.).

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