Smoked Wild Irish Salmon Millefeuille

1. 1

   Begin by slicing the salmon fillet into 4 equal sections.

2. 2

   Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom.

3. 3

   Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon.

4. 4

   Repeat this process with all of the salmon, to make 4 millefeuille.

5. 5

   Combine the Worcestershire sauce and the olive oil and mix.

6. 6

   Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.

7. 7

   Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet.

8. 8

   Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.