A sophisticated mille-feuille made with green cabbage and salmon, served cold with a creamy herb sauce. This light, refreshing starter is sure to delight the whole family.<\/p>\n
For 6 People<\/p>\n
– Green cabbage: 1
\n– Fresh salmon: 300 g
\n– Smoked salmon: 120 g
\n– Skyr (Icelandic yogurt): 150 g
\n– Fresh herbs: 2 tbsp
\n– Thick cream: 2 tbsp
\n– Mayonnaise: 1 tbsp
\n– Salt: 5 g
\n– Pepper: 1 g
\n– Olive oil: 1 tbsp<\/p>\n
Total Time: 13 hours 10 minutes<\/p>\n
– Preparation: 40 minutes
\n– Cooking: 30 minutes<\/p>\n
1. Prepare the Cabbage Leaves<\/strong> 2. Blanch the Cabbage<\/strong> 3. Prepare the Salmon<\/strong> 4. Season the Filling<\/strong> 5. Assemble the Mille-Feuille<\/strong> 6. Bake<\/strong> 7. Drain and Cool<\/strong> 8. Chill Overnight<\/strong> 9. Prepare the Herb Sauce<\/strong> 10. Serve<\/strong>
\n Detach the leaves from the head of cabbage, remove the thick central vein, and wash them thoroughly.<\/p>\n
\n Boil the leaves for 15 minutes in a large pot of salted boiling water. Immediately plunge them into ice water to halt the cooking process, then drain well.<\/p>\n
\n Cut the fresh salmon into large cubes. Thinly slice the smoked salmon. Place both in a mixing bowl.<\/p>\n
\n Add olive oil, fresh herbs, 3 g of salt, and the pepper to the salmon. Gently mix.<\/p>\n
\n Preheat the oven to 180\u00b0C (356\u00b0F). Line a silicone loaf mold with cabbage leaves, letting them hang over the edges. Layer the salmon mixture and cabbage leaves alternately until the mold is full, finishing with a layer of cabbage leaves.<\/p>\n
\n Cover with parchment paper and bake for 30 minutes.<\/p>\n
\n After baking, carefully invert the mold to remove excess water. Allow to cool completely at room temperature.<\/p>\n
\n Wrap the mold with cling film and refrigerate overnight to set perfectly.<\/p>\n
\n Combine the skyr, cream, mayonnaise, 2 g of salt, pepper, and fresh herbs in a bowl.<\/p>\n
\n Unmold, slice into generous portions, and serve chilled with the herb sauce.<\/p>\n\n\n