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Smoked salmon and tuna mille-feuilles with sour cream-and-chives sauce

Ingredients:

• 20 sheets Phyllo dough 
• 125 ml butter
• 250 ml sour cream
• 60 ml parsley
• 60 ml tarragon
• 60 ml chervil
• 60 ml chives
• 1 pinch cayenne pepper
• salt and pepper (to taste)
• 125 ml cream (35%)
• 15 ml lemon juice
• 2 ml mustard
• 250 g tuna
• 250 g salmon

Optionals:

• Cut flowers of your choice

Methods:

• Cut a sheet of phyllo dough in four equal sections. Brush the sections with melted butter, and stack them so that the corners are all flush.
• Cut out an 8-cm diameter circle from the stack. Repeat the above process for each sheet of dough.
• Place the dough circles on a cooking tray, and cook in the oven at 350⁰F for ten to fifteen minutes. Let stand and cool to room temperature.
• Mix the sour cream and herbs in a bowl, season and refrigerate the mixture.
• Prepare the sauce by blending lemon juice, mustard and 35% cream in a bowl; season and refrigerate.
• To make a mille-feuilles, place a phyllo dough circle on a surface and spread it with the sour cream-and-herbs mixture. Cover with slices of salmon and tuna, and then another circle of dough. Repeat twice.
• On a plate, surround the mille-feuilles with the prepared sauce, and decorate with herbs and flowers of your choice.

Comments:

• For 4 people

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