SMOKED SALMON WITH KORAJ CREAM CHEESE MILLE FEUILLE

Methods and Directions

• To smoke the salmon, first dry the salmon by either using an oven or an industrial smoker. (Dried at 23°C for 5 hours.)
• Heat some coals and place on a deep tray and scatter 30g of Ceylon Souchong tea leaves over it.
• Insert a rack into the tray for the salmon to lie on so that it is not touching the coals.
• Put the salmon on the rack and cover with a stainless steel tray for one hour.
• Remove tray and take out the salmon.
• Place the salmon on a tray, wrap with cling-film and place in the freezer.

• To cold smoke the cream cheese, heat some coals and place on a deep tray with 20g of Ceylon Souchong tea leaves on top.
• Insert a rack into the deep tray and then place the cream cheese that is on a stainless steel tray on top so that it is not touching the coals.
• Cover with a stainless steel tray for one hour. Remove tray and take out the cream cheese.
• Refrigerate until needed.

• Place all the ingredients in a mixing bowl.
• Mix at low speed for 2 minutes and 9 minutes at high speed.
• The dough should have a maximum temperature of 25°C.
• Take a plastic bowl and grease it lightly with olive oil.
• Give a bulk fermentation of 60 minutes.
• Place the dough on a ‘bed’ of flour and get some of the air out of the dough.
• Place the dough in a deep baking tray which is greased with olive oil.
• Prove for 90 minutes.
• Bake at 230°C for about 30 – 35 minutes.

• To assemble the mille feuille take the smoked salmon out of the freezer and slice very thin. On a piece of cling-film lay the first slice of salmon.
• Pipe a small amount of the cream cheese on the salmon spreading thinly and evenly using a spatula.
• Repeat this process five more times with the final layer being salmon as this will be the top of your mille feuille.
• Freeze for 24 hours. Remove from the freezer and cut into 4cm long and 2.5cm wide rectangles and place on the toasted focaccia.
• Garnish with salmon roe, edible flower and micro greens.