Crispy-edged potatoes, smoky salmon, and bubbling French Emmental come together in this elegant little mille-feuille. Simple ingredients, layered into something seriously delicious.
Mille-Feuille of Potatoes, Smoked Salmon & Entremont Emmental Cheese
Instructions
- 6 small potatoes (Belle de Fontenay)
- 2 shallots
- 5.3 oz smoked salmon
- 1/76 oz butter
- 4.6 oz grated French Emmental cheese Entremont
Ingredients
- Preheat the oven to 350F
- Melt the butter and add the finely chopped shallots.
- Let it infuse over very low heat for about ten minutes. Cut the potatoes into even slices 1/8 inch thick.
- Layer the potato slices, coated with shallot-infused butter and grated Entremont Emmental cheese, in 4 layers. Bake in the oven for about twenty minutes.
- Two minutes before the end of cooking, place a chiffonade of salmon covered with Entremont Emmental cheese on each potato mille-feuille and continue cooking. Serve hot.