Salmon Potato Millefeuille Bites is a simple yet striking appetizer, made with thinly sliced potatoes, baked until golden brown, then alternating with dollops of cream cheese and smoked salmon to create little "towers." Finished with a few thyme leaves, freshly ground pepper, and a drizzle of olive oil, they turn out to be incredibly delicious and fragrant individual portions.
Quick and easy, these delicious mille-feuille are perfect as finger food for a brunch during the holiday season, along with other savory appetizers and a chilled glass of prosecco.
Of course, you can customize them however you like, adding sun-dried tomatoes in oil or pitted olives, or even using plant-based cheese instead of cow's milk cheese and substituting the fish with a homemade vegan alternative.
Ingredients
How to Make Salmon Potato Millefeuille Bites
To prepare the potato and salmon millefeuille, start by peeling the potatoes and cutting them into 2 mm thick slices. Place them on a baking sheet lined with parchment paper, trying not to overlap them. Brush them with a drizzle of oil and season with salt and pepper.
To prepare the potato and salmon millefeuille, start by peeling the potatoes and cutting them into 2 mm thick slices. Place them on a baking sheet lined with parchment paper, trying not to overlap them. Brush them with a drizzle of oil and season with salt and pepper.
Cook the potatoes in a fan oven at 390°F/200°C for approximately 20 minutes, or until golden and crispy.
Cook the potatoes in a fan oven at 390°F/200°C for approximately 20 minutes, or until golden and crispy.
Fill a piping bag with fresh cheese and stuff a slice of potato with a dollop of cream.
Fill a piping bag with fresh cheese and stuff a slice of potato with a dollop of cream.
Place a piece of smoked salmon, then overlap another slice of potato and repeat the operation two more times, obtaining a total of three layers of cheese, three of salmon and four of potatoes.
Place a piece of smoked salmon, then overlap another slice of potato and repeat the operation two more times, obtaining a total of three layers of cheese, three of salmon and four of potatoes.
Once assembled, place the millefeuille on a serving plate and garnish them with fresh pepper, a drizzle of oil and a few thyme leaves.
Once assembled, place the millefeuille on a serving plate and garnish them with fresh pepper, a drizzle of oil and a few thyme leaves.
Enjoy!
Enjoy!
Cooking Tips
- For best results, choose yellow-fleshed potatoes that aren't too old: this way, they'll be crispy without falling apart.
- If you prefer, you can cook the potatoes in an air fryer following your model's instructions, or, for an even more delicious result, fry them in boiling oil until golden brown.
- If you like, you can replace the cream cheese with robiola or ricotta made from cow's or sheep's milk (as long as you leave it in the refrigerator for at least an hour to drain the excess whey), perhaps garnished with a little lemon zest, add a few sprigs of dill instead of thyme, and sprinkle everything with crumbled pink pepper.
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