Family Best Time >> Food

Millefeuille of tarama and smoked trout with Avruga


Ingredients:4 people
  • philo dough
  • kiwi coulis
    3 tablespoons
  • balsamic caramel
    3 tablespoons
  • Avruga (or salmon roe)
    10 g
  • clarified butter
    30 g
  • plain whipped cream
    200 g
  • Tarama
    120g
  • small slices of smoked trout
    2


Preparation:
  • Preparation time:25 minutes


[usr 2]

Using a circle, cut 12 circles in the philo dough, brush with clarified butter or, if there is no oil, slide in the oven at th. 6 and let brown, remove on a wire rack.

Place a hint of tarama in the center of the plate, and place a disk of dough on it, coat with tarama and add small pieces of smoked trout, place a new disk and repeat the operation once and finish with a disk of dough , on which you pipe a little whipped cream,

Decorate with a few avruga (or salmon) eggs

Surround with balsamic caramel and kiwi coulis.

For the kiwi coulis:mix the flesh of the kiwi with a light syrup.

For the balsamic caramel, make a caramel and deglaze with the balsamic vinegar.

A creation of Chef Hubert

Millefeuille of tarama and smoked trout with Avruga