Chef Hubert's Elegant Pink Prawns & Smoked Salmon Mille-Feuille with Surimi Mousse and Olive Salpicon

• 25 cl whipping cream
• 250 g sliced smoked salmon
• 250 g pink prawns in brine
• 20 g pitted black olives
• 40 g diced tomatoes
• 10 g dried tomatoes in olive oil
• 20 g chives
• 25 cl virgin olive oil
• Salt and ground pepper, to taste
• 2 sheets of pastry
• 20 g clarified butter
• 120 g surimi crumbs
• 1 shallot
• 1 garlic clove

Difficulty: Medium

Blend surimi crumbs and season to taste. Fold in firmly whipped cream to create a smooth mousse. Chill.

Cut pastry sheets into eight pie-shaped portions. Brush with clarified butter and bake in the oven (th. 3/4) on Silpat or parchment until golden. Cool.

Drain prawns and marinate with chopped garlic, olive oil, salt, and pepper. Set aside.

Slice smoked salmon into thin strips. Set aside.

For the salpicon, finely chop black olives, shallot, dried tomatoes, and chives. Add diced fresh tomatoes and cover with olive oil. Allow to marinate.

Assembly: Place a pastry piece in the plate's center. Pipe a quenelle of surimi mousse, top with marinated prawns, add another pastry layer. Repeat with mousse, then smoked salmon and more mousse. Finish with pastry topped by a small mousse dumpling, chopped chives, and surround with olive salpicon and extra chives.

A creation of Chef Hubert

Hubert wishes you happy holidays