• Baker-Pastry Chef
  • Horeca

Salmon mille-feuille

  • 2 completion stages
Corman products used for this recipe


Puff pastry dough

  • In a mixer fitted with a dough hook, mix together the flours, salt, cubes of butter, vinegar and water. Roll into a ball and leave to cool in the fridge.
  • Carry out six simple turns with the butter sheet.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter bucket 2 kg

310 g T45 flour 940 g strong white flour 25 g salt 125 g butter* 25 g vinegar 550 g water 1000 g Extra concentrated butter 99.9% fat – Sheet


Garnishing and assembly

  • Roll out three sheets of puff pastry dough (60×40 cm) in the dough roller, 1.5/2.
  • Bake in a fan oven at 175 °C for 20 to 25 minutes between two sheets of greaseproof paper and with a grate placed above.
  • Leave to cool and cut into 12-cm x 3-cm rectangles.
  • Cut the cucumbers into small dices.
  • Loosen the cream cheese with a spatula. Add 12 g of dill, the mustard and the grated lime zest and mix. Add the diced cucumber, season and mix gently.
  • Cut the salmon slices into two or three.
  • Assemble the mille-feuille’s with the salmon slices and the cream cheese/cucumber. Then decorate with the rest of the crushed dill. 
30 slices of smoked salmon 1000 g cream cheese 400 g cucumber 20 g crushed dill 1 lime 40 g mustard salt and pepper