Being trapped in the bush makes it so going anywhere for dinner really isn’t an option, but neither is foregoing date night! Being out in the boreal forest with not much to do in the evening also leaves us plenty of time to do date night as often as we like.
“Mille Feuille” translates to thousand leaves and traditionally there are 3 layers of puff pastry and 2 layers of pastry cream. But it could be so much more than just cream and pastry (not that there isn’t a place for that too!).
I was recently inspired by Mireille Guiliano with her idea of creating “Mille Feuille” appetizers using fruits and vegetables as the layers. We tried it with grapefruit and mashed avocado as the layers. It was delish. So easy and good in fact, that we tried it the following day with orange and salmon lox.
If you enjoy salmon lox, I think you’ll enjoy the play between the sweet and salty. I added just a touch of goat cheese to add a bit of a sour tang and olive oil for satiety. The combination of all 4 creates a balanced flavor profile.
It’s less of a recipe since it involves just layering a bit of this and a bit of that. I hope the simplicity of this recipe is not a deterrent! What I like about this best is that the concept can be used again and again using any number of ingredients. I hope you’ll try it with your favorites.The whole shebang takes about 5 minutes to put together. It’s also a much healthier version of the dessert that inspired it.
Orange and Salmon Lox Mille Feuille
- 2 oranges
- 50 grams salmon lox
- goat cheese (optional)
- olive oil
- 1 Tbsp capers (optional)
- 1 Tbsp chopped dill (mint or parsley)
Using a sharp pairing knife, cut of the peel and pith on the oranges. Slice the oranges into a minimum of 3 slice,s but no less than 1 cm thick (so the slices stay together nicely). Pick out any of the seeds. I put a small dab of goat cheese in the center of the plate to hold the first piece of orange slice in place. You can choose to leave out the first bottom slice or two of the orange to create more stability in the stack (up to you). Than layer a piece of salmon, then orange and repeat until no slices remain. Continue with the second orange. Drizzle with olive oil, sprinkle with crumbled goat cheese, capers and dill. Serve immediately.