Perfect for brunch with friends and special enough for any holiday breakfast.Its easy and fun.Just put all ingredients on the table and let everyone build their own.
For each Tartine
One slice rustic bread -toasted
Avocado-mashed on toast
Salt and pepper
2 slices Smoked Salmon
a few chunks of Cucumber
a few slices Mini Bell Peppers sliced in rings
sprinkle with Capers
a couple slices of Red Onion
a couple chunks Red apple
Sprinkle with Black Pepper
Brunch of champions
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