Chef Hubert's Elegant Smoked Salmon and Prawn Millefeuille with Surimi Mousse and Black Olive Salpicon

• 4 nice slices smoked salmon or smoked trout
• 250 g pink or brine shrimp
• 120 g surimi crumbles
• 15 cl liquid cream
• 20 g pitted black olives
• 1 tomato
• 1/2 bunch chives
• 4 brick sheets
• 15 g butter
• Salt and ground pepper, to taste
• 1 grey shallot
• 1 garlic clove
• 1 tablespoon olive oil

1. Blend the surimi crumbles, season with salt and pepper, and gently fold in the whipped cream to create a light mousse.
2. Cut 8-10 cm circles from the brick sheets. Brush both sides with melted butter and bake on a Silpat or parchment-lined tray at high heat for 1 minute per side until golden. Set aside to cool.
3. Drain the shrimp and marinate with crushed garlic and a drizzle of olive oil.
4. Cut the smoked salmon into thin strips.
5. Prepare the black olive salpicon: finely chop the olives, shallot, tomato (diced), and chives. Season with salt and pepper, then toss with olive oil.
6. Assembly: Pipe a dollop of surimi mousse onto the center of each plate. Top with a brick disc (to anchor it), add marinated shrimp, another disc, more mousse, salmon strips, another layer of mousse, and finish with a final disc topped with a touch of mousse.
7. Garnish the plate with dots of the olive salpicon.

A signature creation by Chef Hubert