Gastronomy

Chef(s) Patrick GÉRÔME (Auberge Le Baluchon) offer(s) you the following appetizer:

Smoked salmon and tuna mille-feuilles with sour cream-and-chives sauce

Ingredients:

Optionals:

Methods:

Cut a sheet of phyllo dough in four equal sections. Brush the sections with melted butter, and stack them so that the corners are all flush.
Cut out an 8-cm diameter circle from the stack. Repeat the above process for each sheet of dough.
Place the dough circles on a cooking tray, and cook in the oven at 350⁰F for ten to fifteen minutes. Let stand and cool to room temperature.
Mix the sour cream and herbs in a bowl, season and refrigerate the mixture.
Prepare the sauce by blending lemon juice, mustard and 35% cream in a bowl; season and refrigerate.
To make a mille-feuilles, place a phyllo dough circle on a surface and spread it with the sour cream-and-herbs mixture. Cover with slices of salmon and tuna, and then another circle of dough. Repeat twice.
On a plate, surround the mille-feuilles with the prepared sauce, and decorate with herbs and flowers of your choice.

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