Prepare Puff Pastry

1 Sheet Puff Pastry

Heat oven to 375f /190c

Place pastry square on a cookie sheet lined with parchment paper.

Preforate the pastry with a fork in several places.

Cover cookie sheet with another cookie sheet and bake for 10 minutes.

Reduce heat to 250f/120c

Bake for an additional 30 minutes.

Remove from oven and cut pastry into 6 even rectangles. Cool.

Prepare Fennel Crème

Combine ingredients and mix until smooth. I blitz them in a mini food processor but you can hand blend them easily.

 

4 oz Crème Fraiche or sour cream

4 oz cream cheese-room temp

2 tablespoons fennel-chopped

6 mint leaves

1 tablespoon Chives- chopped

juice of ¼ lemon

pinch sea salt

pinch cracked pepper

ADD about  12 capers and mix

Prepare and set aside

Smoked Salmon- cut salmon slices to fit puff pastry rectangles

½ cucumber –seeded and julienned

1 teaspoon Fennel fronds-chopped

Assemble Mille feuille

Place one rectangle of puff pastry on plate

Smear on Fennel crème

Line with Cucumbers

Top with Salmon

Top with another Rectangle of Puff Pasrty

Smear on Fennel Crème

Line with cucumbers

Top with Salmon

Top with a rectangle of  Puff Pastry

Top with a dollop of Fennel crème and sprinkle with Fennel Fronds

Makes 2

ENJOY !!