Smoked Salmon & Cream Puff Pastry Mille-Feuille

Ingredients (Serves 2)

For the puff pastry:

• 2 sheets puff pastry
• 1 egg (for egg wash)

For the filling:

• 150 g smoked salmon, thinly sliced
• 150 g cream cheese (softened)
• 2 tbsp heavy cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and black pepper to taste

For garnish:

• Thinly sliced radishes
• Microgreens or dill
• Capers (optional)

Instructions

1. Bake the puff pastry

• Preheat oven to 200°C (400°F)
• Roll out puff pastry slightly and cut into even squares
• Place on a baking tray lined with parchment paper
• Brush with egg wash
• Bake for 12–15 minutes until golden and crisp
• Let cool completely

2. Prepare the cream filling

• In a bowl, combine cream cheese and heavy cream
• Add lemon juice and zest
• Season with salt and black pepper
• Mix until smooth and spreadable

3. Assemble the mille-feuille

• Place one puff pastry layer on a plate
• Spread a layer of cream mixture
• Add smoked salmon slices
• Repeat layering (pastry → cream → salmon)
• Finish with a pastry layer on top

4. Garnish and serve

• Top with radish slices and microgreens or dill
• Add capers if desired

Serve immediately while the pastry remains crisp

Tips for Best Results

• Keep puff pastry crisp by assembling just before serving
• Use high-quality smoked salmon for best flavor
• Chill cream mixture slightly for cleaner layers
• Cut with a sharp knife to maintain structure

Flavor Profile

• Rich, creamy filling
• Smoky, delicate salmon
• Crisp, buttery pastry
• Fresh, slightly tangy finish from lemon

Elegant, balanced, and perfect as a gourmet appetizer or light main course.