Try this savoury stack of salmon and creme fraiche seasoned with fresh dill and chives.
ingredients
Mille-Feuille
Filling
Crème Fraîche
directions
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.
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.
In covered container, whisk together sour cream and whipping cream; refrigerate for 24 hours or until thickened.
Add dill, chives, pepper and salt.
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.