Millefeuille of potatoes and salmon

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These potatoes and salmon millefeuille are the recipe for you if you are looking for a nice appetizer, very simple to make and … delicious to eat;) For the New Year’s Eve dinner, salmon is one of those things that just can’t miss and I try every time something new to be included in the menu that can keep company with the classic canapes;) This year with the appetizers of the holidays I really let loose and these millefeuille of potatoes are one of the things that has been most appreciated, also prepare them vii and let me know. Well friends, today another day of work in my husband’s office and I don’t mind at all, I seem to have taken a dip in the past when everything was simpler, everything lighter … Okay, I leave you to today’s recipe, I still have some things to fix so I put the turbo and go to work, a kiss and a good day to those who pass by here: *

  • Ingredients for 6 puff pastry:
  • 2 medium-large potatoes
  • 100 gr of smoked salmon
  • 100 gr of Philadelphia
  • extravirgin olive oil
  • salt
  • pepper
  • marjoram
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 15 min
  • total: 30 min

Method

How to make potato and salmon millefeuille

Peel the potatoes and cut them into thin slices (you will need about 24): place them gradually on a baking sheet lined with parchment paper, side by side without crossing them.

Season the slices with a drizzle of oil (even better if you brush them), salt and pepper.

Bake in a preheated convection oven at 180 ° C and cook for about 15 minutes or until the edges begin to brown. Remove from the oven and let cool.

Take 6 slices that will serve as a base for your puff pastry and, one at a time, spread them with Philadelphia.

Add a piece of salmon.

Continue with the other layers, alternating potato, Philadelphia and salmon.

Finish with a single layer of potato.

Decorate with marjoram and serve immediately.

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