Sweet ‘n Salmon Millefeuille

A dainty and enticing appetizer (or main, if you wish), this savory millefeuille features a unique combination of sweet and smoky—the sweetness coming from the apricot jam, blending into the light creamy cheese and pairing up with the oak-smoked salmon. The toasted pastry also makes a delightful crunchy start to any meal, and the peaty yet tangy undertones of the filling are a great accompaniment with a chardonnay. It makes a great appearance with canapés and other hors d’oeuvres.

I got inspired into making this millefeuille on one seafood night buffet at Pergolas, Al Murooj Rotana. I took a look at it, and one toothsome bite later, I decided that I was copycat-ing this little darling. It was literally something to take home.

On the plus side and from a nutritional perspective, as you can see in the nutrition fact labeling below, it is rich with a wide array of vitamins and minerals, especially vitamin D, selenium, niacin (vitamin B3), thiamin, folate, phosphorus, and manganese.

But do not try this recipe (or any other recipes containing smoked fish) if you are pregnant, as they pose a risk for listeria (for more info, check the website of the American Pregnancy Association).

You can use a low-fat version of puff pastry, but the nutrition software that I use didn’t have the low-fat version in its database, so you’ll see the caloric information of the regular puff pastry. I also used the apricot jam naturally sweetened with pectin, which has fewer calories than the conventional sugar sweetened jam.

Ingredients:

300 gams low-fat puff pastry

200 grams smoked salmon slices

100 grams low fat cottage cheese (or cream cheese)

4 tbsp apricot jam (sweetened with pectin, no sugar)

1 tbsp chives

1 tbsp dill weed

Preparation:

1. Knead the puff pastry well, and cut into rectangular shapes, lining them on a baking sheet.

1. For around 20 minutes, toast the puff pastry in the oven at 180˚C. To prevent the pastry from puffing up too much, layer the slices of pastry with some garbanzo beans.
2. Mix half of the cheese with the dill and chives and set aside. Leave the other half plain.
3. After the pastry is toasted and cooled, cut through each slice, halving it in two pieces.
4. Alternate different fillings for each layer: Fill in the first layer with the plain cream cheese and jam, and fill in the 2^nd layer with the herbed cheese and the smoked salmon.

Enjoy!

Roula 🙂