Lachs-Millefeuille
Lemon‑infused salmon millefeuille is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pineapple
- 2 cucumbers
- 2 tbsp white balsamic vinegar
- 8 tbsp olive oil
- 200 g Salmon fillet
- 6 chives stalks
- 200 g smoked salmon (slices)
- chives stalks for garnish
Instructions
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1.
Peel the pineapple, cut it lengthwise in half and slice the flesh into as thin, rectangular pieces as possible. Wash the cucumbers, trim the ends and quarter them. Slice the cucumber quarters into thin rounds.
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2.
Place the pineapple and cucumber slices in a baking dish. Drizzle with vinegar and 6 tbsp olive oil and marinate for 30 minutes, turning once after 15 minutes.
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3.
Meanwhile, rinse the salmon fillet, pat it dry with paper towels and dice finely. Wash the chives, shake them dry and cut into small rolls. Combine the salmon cubes, chives and remaining olive oil; season with salt and pepper.
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4.
Layer the cucumber and pineapple slices with smoked salmon to form four millefeuilles and top each with the salmon tartare. Garnish with chive stalks.
