Time: 15 min.
Complexity: easily
Servings: 4

Millefeuille with smoked wild Irish salmon - detailed recipe.

Ingredients:

• 1 piece smoked salmon fillet (450 gr.)
• 225 gr. confit tomatoes (see recipe below)
• 225 g of crab meat
• 2 tablespoons Worcestershire sauce
• 1 tbsp. l. olive oil
• 1 coarsely grated celery stalk
• Greens for decoration

Confit tomatoes:

• 225 g of San Marzano tomatoes
• 1 cup of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

smoked salmon, San Marzano tomatoes, Worcestershire sauce, crab meat, celery

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Preparation:

Step 1
• First, cut the salmon fillet into 4 equal pieces. Cut each piece in half to create two thin petals. Using a 5x5 cm square cookie cutter, cut out even petals of salmon; these will be the bottom.
  
  Next, add a layer of tomato confit, a layer of crab meat, and then another layer of salmon. Repeat until you have a four-layer millefoglie. Combine the Worcestershire sauce with the olive oil and whisk to combine.
Step 2
• Place the salmon squares on a serving platter, top with grated celery mixed with fresh herbs and drizzle with the sauce.
  
  Confit tomatoes: Preheat the oven to 90°C (195°F). Cut the tomatoes in half and place them flesh-side up on a baking sheet. Sprinkle the tomatoes with sugar, place the baking sheet in the oven, and let them dry for about 2 hours.

Votes: 1

Author of the recipe - Chef Umberto Vezzoli, St. Regis Rome Luxury Hotel