Christmas Truffle Mille-Feuille with Salmon Tartare by @louloukitchen_

1h40

4 servings

🥔

5

Potatoes

🥛

1 l

Milk

🧄

2

Garlic cloves

🍄

1

Black Périgord truffle

🐟

100 g

Salmon

🧀

70 g

Fresh cheese

🫒

1 tbsp

Olive oil

🥢

1 tsp

Soy sauce

⚫

Black pepper

🥒

Cucumber

🧂

Salt

🌿

Chives

  1. Peel
    • Potatoes

    Peel the potatoes and slice them thinly with a mandoline.

  2. Boil
    • Milk
    • Garlic cloves

    Boil the milk with the garlic cloves.

  3. Grate
    • Black Périgord truffle

    Grate the black Périgord truffle.

  4. Step
    • Potatoes
    • Milk
    • Garlic cloves

    Submerge the potatoes in the milk with the garlic and grated truffle for 20 minutes.

  5. Drain
    • Potatoes

    Drain the potatoes with a strainer and place them in a loaf pan with a weight on top.

  6. Bake

    Bake for 1 hour at 180°C.

  7. Refrigerate

    Refrigerate the gratin for at least 4 hours.

  8. Chop
    • Sliced salmon
    • Cucumber
    • Olive oil

    Finely chop the salmon and cucumber, then mix them in a bowl with olive oil, soy sauce, black pepper, salt, and chives.

  9. Mash
    • Fresh cheese
    • Black Périgord truffle

    Mash the fresh cheese with truffle using a fork.

  10. Cut
    • Olive oil

    Cut the chilled gratin into small squares and fry them in a skillet with a drizzle of olive oil.

  11. Assemble
    • Fresh cheese
    • Sliced salmon
    • Potatoes

    Assemble the potato mille-feuilles with the truffled fresh cheese and salmon tartare.

Christmas Truffle Mille-Feuille with Salmon Tartare by @louloukitchen_

1h40

4 servings

🥔

5

Potatoes

🥛

1 l

Milk

🧄

2

Garlic cloves

🍄

1

Black Périgord truffle

🐟

100 g

Salmon

🧀

70 g

Fresh cheese

🫒

1 tbsp

Olive oil

🥢

1 tsp

Soy sauce

⚫

Black pepper

🥒

Cucumber

🧂

Salt

🌿

Chives

Preparation Steps

  1. Step 1/11

    Peel the potatoes and slice them thinly with a mandoline.

    🥔Potatoes
    🔪Mandoline

  2. Step 2/11

    Boil the milk with the garlic cloves.

    🥛Milk
    🧄Garlic cloves
    🍲Pot

  3. Step 3/11

    Grate the black Périgord truffle.

    🍄Black Périgord truffle
    🧀Grater

  4. Step 4/11

    Submerge the potatoes in the milk with the garlic and grated truffle for 20 minutes.

    🥔Potatoes
    🥛Milk
    🧄Garlic cloves
    🍄Black Périgord truffle

  5. Step 5/11

    Drain the potatoes with a strainer and place them in a loaf pan with a weight on top.

    🥔Potatoes
    🧺Strainer
    🍳Loaf pan
    Weight

  6. Step 6/11

    Bake for 1 hour at 180°C.

    🍳Loaf pan

  7. Step 7/11

    Refrigerate the gratin for at least 4 hours.

    🍳Loaf pan

  8. Step 8/11

    Finely chop the salmon and cucumber, then mix them in a bowl with olive oil, soy sauce, black pepper, salt, and chives.

    🐟Sliced salmon
    🥒Cucumber
    🫒Olive oil
    🥢Soy sauce
    ⚫Black pepper
    🧂Salt
    🌿Chives
    🔪Knife
    🥣Bowl

  9. Step 9/11

    Mash the fresh cheese with truffle using a fork.

    🧀Fresh cheese
    🍄Black Périgord truffle
    🍴Fork

  10. Step 10/11

    Cut the chilled gratin into small squares and fry them in a skillet with a drizzle of olive oil.

    🫒Olive oil
    🔪Knife
    🍳Skillet

  11. Step 11/11

    Assemble the potato mille-feuilles with the truffled fresh cheese and salmon tartare.

    🧀Fresh cheese
    🐟Sliced salmon

Composition

Ingredients

Types

Vegetables, Dairy, Fungi, Fish, Oils, Condiments, Spices, Herbs

Ingredients

Potatoes, Milk, Garlic cloves, Black Périgord truffle, Salmon, Fresh cheese, Olive oil, Soy sauce, Black pepper, Cucumber, Salt, Chives

Notes

Black Périgord truffle (small), Salmon (organic, sliced), Olive oil (plus a drizzle for frying), Salt (a little), Chives (a little)

Allergens

Milk, Fish, Gluten, Soy

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Sugar-Free

Calories

195 kcal

Macro nutrients

Protein: 7.5g, Carbohydrates: 16g, Fat: 11g, Fiber: 1.5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 90mg, Potassium: 350mg, Phosphorus: 110mg, Sodium: 220mg

Vitamins

Vitamin C: 9mg, Vitamin B12: 1µg, Vitamin D: 1.5µg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 20 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mandoline, Strainer, Loaf pan, Weight, Grater, Bowl, Fork, Knife, Skillet, Pot

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Starter, Appetizer

Occasions

Christmas, Aperitif

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Périgord

Various

Aspect

Texture

Crispy, Creamy, Layered

Flavors

Earthy, Savory, Umami, Garlicky

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 2 days (store assembled components separately in an airtight container,consume salmon tartare within 24 hours for freshness and food safety), freezing : not recommended (raw salmon tartare and fresh cheese cream do not freeze well; potato gratin layer can be frozen before frying for up to 1 month)