Smoked Salmon Mille-feuille |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I made these for my New Year's Eve party this year. A French woman at my party turned to her husband and said If I ever get married again, she's catering my wedding! Thanks Virginie! Ingredients:
1 oz caviar (sevruga is best to use but if your budget says no you can opt for a less expensive type--- or leave it out all together!) |
8 oz smoked salmon |
3-4 ea yukon gold potatoes, thinly sliced |
1/2 tbl thyme, chopped fine |
1/2 tsp black pepper |
1/2 tbl salt |
21/2 oz butter |
⅓ cup flour |
1 quarts half and half |
⅜ cup parmesan cheese |
1/2 cup monterey jack cheese, shredded |
1 bunch dill and creme fraiche (for garnish) |
Directions:
1. Melt butter over medium heat. Add thyme, pepper and salt. Stir and cook for 15 seconds.
2. Add in flour. Cook for 1-3 minutes, stirring often to prevent burning. Whisk in half and half, stirring constantly and bring to a boil. Add cheeses and stir until melted. Butter a rectangular baking. Place one layer of potatoes down, slightly over lapping each other, as you would making scalloped potatoes See Photo. Remove sauce from the heat and ladle a bit at time evenly over the sliced potatoes. Repeat with remaining potatoes and sauce, ending with a potato layer. Bake for 25 minutes uncovered then cover and bake for an additional 20 minutes. Remove from oven and let cool. See Photo
3. To serve, cut into desired shapes, top with smoked salmon, sevruga caviar, and garnish with dollop of creme fraiche and a sprig of dill.
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