Exquisite Smoked Salmon Mille-Feuille with Horseradish and Celeriac Rémoûlade

• 8 slices smoked salmon
• 1 jar horseradish
• 1 small jar chum salmon eggs
• 1 bunch dill
• 1 lemon
• 4 tablespoons heavy cream
• Celeriac rémoûlade, to serve

As a culinary expert with years of experience crafting refined appetizers, this smoked salmon mille-feuille delivers layered elegance with minimal effort. Follow these precise steps for restaurant-quality results.

1. Cut the salmon slices in half to create 16 neat squares. Finely chop the trimmings.
2. Chop the dill finely. In a bowl, combine it with the heavy cream, chopped salmon trimmings, and 1 teaspoon horseradish (adjust to taste—no salt or pepper needed).
3. On each plate, layer a salmon square, spread with a thin layer of horseradish, and top with another square to form the mille-feuille. Assemble 4 portions.
4. Garnish with chum eggs, fresh dill sprigs, and thin lemon slices.
5. Chill before serving alongside creamy celeriac rémoûlade.