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Receta Mille Feuille With Double Salmon And Creme Fraiche

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Raciónes: 8

Ingredientes

Cost per serving $0.62 view details

Direcciones

  1. On lightly floured surface, roll puff pastry to 15-inch (38 cm) square about 1/8-inch
  2. (3 mm) thick.
  3. Cut into 12 squares.
  4. Place on parchment paper lined baking sheets; prick pastry all over with fork.
  5. Bake in 425 F (220 C) oven for about 12 min or possibly till golden brown, rotating pans once.
  6. Let cold completely.
  7. Slice each square in half horizontally to make 24 squares.
  8. Filling:Meanwhile, in shallow saucepan, bring 4 c. (1 L) water, peppercorns, thyme and bay leaf to boil.
  9. Reduce heat to medium.
  10. Add in salmon; cover and simmer for about 8 min or possibly till salmon flakes easily when tested with fork.
  11. Transfer to plate; let cold completely. Break into chunks.
  12. Creme Fraiche:In covered container, whisk together lowfat sour cream and whipping cream; chill for 24 hrs or possibly till thickened.
  13. Add in dill, chives, pepper and salt.
  14. Preparation:Lay 1 of the pastry squares on work surface; dollop with creme fraiche.
  15. Top with some of the poached salmon and a slice of smoked salmon.
  16. Top with another square of pastry; repeat layers.
  17. Sprinkle with chives.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 40g
Recipe makes 8 servings
Calories 102  
Calories from Fat 77 75%
Total Fat 8.7g 11%
Saturated Fat 4.12g 16%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 50mg 2%
Potassium 88mg 3%
Total Carbs 2.63g 1%
Dietary Fiber 0.3g 1%
Sugars 0.56g 0%
Protein 3.65g 6%
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