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| Smoked Salmon Millefeuille |
| Serves 1 |
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| Ingredients for Smoked Salmon |
I sheet Puff Pastry Dough
4 oz Smoked Salmon
4 oz Goat Cheese
3 oz blanched Spinach
1 tsp chopped fresh Dill
3 Leaves, Belgian Endive
1/2 cup Mixed Greens
5 Candied Hazelnuts
1 oz Vinaigrette
Salt & Pepper
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| Method for Smoked Salmon |
• Dock puff pastry and bake under a weight until
golden brown.
• Make goat cheese and salmon mousse by pureeing
smoked salmon then adding the goat cheese.
• Add dill and season with salt & pepper.
• Layer mousse and leaves of spinach between
puff pastry.
• Press down and refrigerate until set.
• Cut into desired shapes.
• Place endive and millefeuille on plate.
• Toss salad greens with favorite dressing and salt
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