Smoked salmon mille-feuille with cream cheese

Method:

Roll out the puff pastry and cut into 8 rectangles approx. 8.5 cm x 5 cm. Place the rectangles on a baking tray lined with baking paper. Prick with a fork and cover with baking paper. Weigh down with another baking tray and bake in a preheated oven at 180°C for approx. 25 minutes (the weighing down of the pastry prevents it from rising and gives it a smooth surface; if no second baking tray is available, prick the pastry a little more and bake for only 15 minutes).

Mix the garlic and herbs with the cream cheese. Add salt, pepper, paprika and some grated lemon rind to taste, then transfer the mixture into a piping bag (a freezer bag can be used instead by simply cutting a hole in one corner of the bag).

Cut the Mövenpick Organic Smoked Salmon Loin into 16 x 1 cm slices. Place 6 dabs of the cream cheese filling onto the baked and cooled pastry rectangles and cover each with 2 slices of the salmon. Lay 2 pieces of puff pastry on top of each other and the mille-feuille is ready to serve. Finally, place another dab of the filling on the top layer of smoked salmon and garnish with a small piece of lemon.

Tips: serve a small salad in a glass with a dressing of your choice alongside the salmon mille-feuille. Halve two spring onions lengthwise, fry on both sides in a little olive oil and season to taste with a little salt and pepper. For the aperitif, create sticks out of the remaining puff pastry, sprinkle with cheese and bake to make cheese sticks.