recipes
Smoked salmon millefoglie
Serves:
Ingredients
- Bunch asparagus, boiled for 7 minutes
- 500g ricotta (seasoned and divided into 2 )
- 200g cream cheese
- 400g smoked salmon
- Fancy salad leaves for serving
Method
Blend cream cheese and ricotta together. Blend the cooked asparagus and mix with ½ of the ricotta mixture. Use a metal container to start laying the smocked salmon , then add a layer of ricotta with the asparagus and repeat the same with the rest of the ricotta and cream cheese leave it to rest in the fridge and serve after an hour decorated with mixed salad leaves.
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