Salmon Millefeuille Recipe

Peel the shallots and slice very thinly into rings. Place the slices into a heatproof jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, coarse salt, peppercorns and bay leaf (if using). Bring to a gentle simmer so sugar and salt dissolve, then remove from heat.

Pour the hot pickling liquid over the shallots so they are fully submerged. Allow to cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Keep chilled until assembly.

In a medium bowl, combine mascarpone and Greek yogurt. Whisk until smooth and slightly airy.

Stir in lemon juice, orange zest, grated preserved lemon rind, honey, sea salt and white pepper. Taste and adjust seasoning — the cream should be bright, slightly tangy and spreadable. Chill until ready to assemble.

Combine the finely chopped preserved lemon rind, olive oil, chopped capers, parsley, lemon juice and black pepper in a small bowl. Stir to combine and set aside. This relish is concentrated — use sparingly.

If using baguette rounds or crisp flatbreads: lightly butter each round and toast in a 375°F (190°C) oven for 6–8 minutes until crisp and golden. Cool slightly.

Lay out 12 slices of smoked salmon on a work surface. If slices are large, cut to roughly equal rectangles so each millefeuille will stack neatly.

Place a toasted round (or a small smear on a plate if serving without toast) as the base. Pipe or spoon about 1 tablespoon of citrus cream onto the base and spread into a thin even layer.

Top with a slice of smoked salmon, then add another 1 tablespoon of citrus cream, spreading gently to form a thin layer. Repeat to create three layers of salmon and two layers of cream (salmon-cream-salmon-cream-salmon) — this creates the millefeuille stack. If you prefer thinner stacks, use two salmon layers.

Using a small spoon, dot about 1/2 teaspoon of preserved lemon relish on the top layer of salmon, spacing evenly. Add 3–4 rings of pickled shallot on top (about 1–2 teaspoons). Finish with a sprig of dill and a small grind of black pepper.

If plating without toast, assemble directly on chilled plates and place a small mound of microgreens nearby. Serve immediately so the smoked salmon remains tender. If prepared slightly ahead, keep refrigerated and add dill and pepper just before serving.