Family Best Time >> Food

Salmon mille-feuilles with horseradish, celeriac remoulade


Ingredients:4 people
  • smoked salmon
    8 slices
  • horseradish
    1 jar
  • Chum (salmon eggs
    1 small jar
  • dill
    1 bunch
  • lemon
    1
  • heavy cream
    4 tablespoons
  • celery remoulade


Preparation:
  • Preparation time:20 minutes


Cut the slices of salmon in half giving them a regular square shape, to obtain 16. Chop the scraps.

Chop the dill. Put it in a bowl with the cream, the chopped salmon scraps and 1 teaspoon of horseradish if necessary. It is not necessary to add salt or pepper.

Place a square of salmon on a plate, spread it with a presentation layer of horseradish. Cover with a square of salmon on the mille-feuille. Do the same for the other 3.

Decorate with chum eggs, a few sprigs of dill and thin slices of lemon.

Chill before serving.

Serve with a celeriac remoulade.