Savoury mille-feuilles with smoked salmon mousse

Savoury mille-feuilles with smoked salmon mousse
Why shallots : Shallots spice up the mille-feuilles.
Category : Fish
Type of dish : Savoury quiches or pies, Oven dish, Fish or shellfish
Number of servings : 6
Cooking time : 40 minutes
Ingredients : 250 g smoked salmon
1 shallot
1½ dl fish stock
8 g gelatine
Juice of ½ a lemon
2½ dl (single) cream
125 ml crème fraîche
1 dl egg white (pasteurised)
1 tablespoon tomato ketchup
1 tablespoon thinly sliced fresh chives
6 sheets of puff pastry
Salt and pepper  

Blender
Baking tray
Icing bag
Preparation : Peel, halve and finely chop the shallot. Whisk the cream until fluffy and beat the egg white until it is stiff. Bring the fish stock to the boil; dissolve the gelatine in the stock. Remove from the heat and cool until the stock is tepid. In the meantime finely puree the smoked salmon, ketchup and lemon juice in a blender. Add the tepid fish stock and puree again to mix well. Add the finely chopped shallot and the whipped cream. Season with salt and pepper. Fold the egg white through the mixture. Whisk the crème fraîche; add the finely chopped chives and season with salt and pepper.
How to prepare : Pre-heat oven to 200°C. Cut the sheets of puff pastry in half and prick the sheets with a fork. This will stop the puff pastry rising too much in the oven. Place the puff pastry sheets on a baking tray and bake for about 8 minutes in the oven at 180 ° C until the pastry has risen and is golden brown. Remove from the oven and leave to cool. Spoon the salmon mousse into a piping bag with a plain nozzle. Pipe the mouse onto half the sheets of pastry. Cover the mousse with the other half of the pastry. Garnish the pastry by spreading a little crème fraîche over the top.
Use with :  
Tips : • Do not beat the cream too much. This turns the cream turn to butter, which cannot be used in the mousse.
• This dish uses raw egg white; to eliminate any health risks (salmonella), used pasteurised egg white.
• Use eggs at room temperature, the egg white is easier to beat and will stiffen quicker. Absolutely avoid any fat coming into contact with the egg white otherwise they will never stiffen! Make sure there are no traces of yolk in the whites. Rubbing the bowl and whisk with a little lemon juice helps de-grease the utensils!