SALMA Mille Feuille

SALMA contacted us and asked us to make a few recipes for their newly launched website www.salma.no. We accepted the challenge! But we had to think hard to make an exciting and good looking dish to match Heia Mat, Mat på Bordet and Fru Timian who had already contributed. In the end we came up with the idea of a SALMA Mille Feuille - layers of butter pastry with cubes of SALMA and a salmon mousse in between. This is the first of at least two recipes we'll be doing for them. We have re-written it in English here at the blog, and the Norwegian version can be found here.

This is how the published recipe looks on www.salma.no

SALMA Mille Feuille 

What you need for 4 servings

600 g SALMA 
1 package butter dough 
150 g of cream cheese 
100 g crème fraîche 
1 lime 
Fresh dill for garnish
4 tbsp extra virgin olive oil 
1 tbsp white balsamic vinegar 
Fish roe (we used trout roe)
Salt and pepper 
Eggs for brushing 

SimSALMAbim!

Butter dough is one of the few pre-made ingredients even cooks allows themselves to use. For this recipe we recommend to just buy it. Take out the butter dough from the freezer half an hour before you want to use it. Use a small amount of flour and roll the dough to about half thickness. Cut out round or square shapes with 6-8 cm diameter / width. Place them on baking paper on a baking tray and brush with a beaten egg. Prick small holes in the surfaces with a fork. Bake at 200 ° C for about 15 minutes. Pay close attention and take out the pastry when they've got a nice golden brown crust. Place on a cooling rack. 

Pluck about half the dill leaves off the stalk. Make a vinaigrette of 4 tbsp extra virgin olive oil (don't be afraid to use your best oil), 1 tbsp white balsamic vinegar and a small handful of dill. Whisk together and pour the vinaigrette over the salmon cubes.

When your guests have arrived you simply mount the dish. Place the salmon cubes at the outer edge of a butter cracker. Spray salmon mousse in the middle of the cubes using a cream bag. Add a new butter biscuits and repeat the procedure. Top with a final butter biscuit. Garnish on top with more mousse and maybe some nice sliced salmon. Finish with dill garnish and trout roe.

Meanwhile the pastry is baking in the oven, cut 400 g SALMA in small cubes of approximately 1x1 cm. Keep whatever remaining small pieces you cut off - don't throw them away.

Make a salmon mousse by mixing 200 g SALMA with 150 g cream cheese, 100 g crème fraîche and the juice from one lime in a food processor or blender. Stabmixer can also work. Season with salt and pepper. Here it is really nice to use the small pieces that remained from cutting the cubes.