Salmon mille-feuille

• 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. 

• 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.