Millefeuille of Salmon two ways

Methods and Directions

• Mix well the dry butter with the plain flour and make a rectangle with 3cm of thickness, keep in refrigerator.
• Mix the plain flour, water, salt and melted butter until they make a ball but don’t over mix and keep in refrigerator.
• Roll out the first mix until 1cm thicker and cover with the dough base.
• Close like a simple fold, roll out and give a second simple fold and keep in refrigerator for 1 hour.
• Repeat until six folds.
• The inverted puff pastry is ready.

• Mix all the ingredients for the sour cream.

• Prepare the work place.
• Scale the ingredients.
• Slow vacuum cook salmon at 42°C for 22 minutes.