Millefeuille recipe of potatoes and salmon of of 30-12-2015 [Updated on 04-07-2016]
These millefeuille of potatoes and salmon are the recipe for you if you are looking for a nice appetizer to look at, very easy 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 every time I look for something new to include in the menu that can keep company with the classic canapes;) This year with the party appetizers I really went wild and these potato millefeuille are one of the things that was most appreciated, prepare them also vii and let me know. Well friends, today another day of work in my husband's office and I don't mind at all, it seems to me that I took a dip in the past when everything was simpler, everything lighter ... Okay, I'll leave you to today's recipe, I still have a few things to fix so I put the turbo on and go to work, a kiss and good day to those who pass by: *
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 overlapping 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 bake for about 15 minutes or until the edges begin to brown. Remove from the oven and let it cool.
Take 6 slices that will serve as a base for your millefeuille and, one at a time, spread them with Philadelphia.
Add a piece of salmon.
Continue like this with the other layers, alternating potato, Philadelphia and salmon.
Finish with a single layer of potato.
Decorate with marjoram and serve immediately.