Smoked salmon mille-feuille

Servings : 4

Preparation: 2 hours and 15 minutes

Ingredients

• 250 ml (1 cup) avocado, diced
• 1 red pepper, finely diced
• 1 shallot, chopped
• 2 cucumbers, finely diced
• 60 ml (4 tbsp) olive oil
• 30 ml (2 tbsp) white wine vinegar
• 125 ml (1/2 cup) feta, crumbled
• 250 ml (1 cup) ricotta
• 1 clove garlic, chopped
• 1/2 bunch chives, finely chopped
• 15 ml (1 tbsp) Sriracha hot sauce
• 1 package of sliced ​​smoked salmon (about 400g)
• 3 ml (1/2 tsp) pink peppercorns, finely chopped
• Qs: pita chips
• Salt and pepper to taste

Preparation

1. In a bowl, mix avocado, pepper, shallot, cucumber, oil, vinegar, salt and pepper. Check the seasoning.
2. For the cream, in another bowl, mix the feta, ricotta, garlic, chives, hot sauce and check the seasoning.
3. In a terrine dish, a cake mold or a cookie cutter, place plastic food wrap on the bottom and sides.
4. Garnish the chosen container, alternating the salmon, the prepared cream, the vegetables and on several layers, if possible. Reserve in the refrigerator, 2 hours.
5. Carefully remove the mille-feuille from the container, by pulling on the plastic wrap.
6. In the center of a plate, arrange the salmon mille-feuille, add a little pink pepper and the pita chips.

NB: this mille-feuille can also be made in individual portions, using smaller containers or cookie cutters.