Elegant Smoked Trout Mille-Feuille with Shrimp Tarama, Tomato, and Dill

• 4 sheets of pastry
• 1 bunch dill
• 1 small pot shrimp tarama
• 180 g smoked trout
• 1 tomato
• balsamic vinegar
• sugar for caramel

Difficulty: [1]

1. Using a 10 cm cookie cutter, cut circles from the pastry sheets.
2. Brush each circle with melted butter on both sides. Arrange on a Silpat mat or baking paper and bake for 8 minutes at 180°C until golden brown. Cool on a wire rack.
3. Peel and seed the tomato, then cut into small dice.
4. Finely chop 1 tablespoon of dill; reserve the rest for garnish.
5. Make the caramel: Dissolve 5 sugar cubes in 1 cl water, let it brown deeply, then deglaze with 1 tsp balsamic vinegar.
6. On each plate, spread a thin layer of taramasalata. Top with a pastry circle garnished with diced tomato mixed with chopped dill. Add another pastry circle, pipe taramasalata on top (using a pastry bag), then another circle. Finish with smoked trout and a final pastry disk.
7. Drizzle with balsamic caramel and garnish with dill sprigs.