- 8 thick pieces of smoked salmon
- 200g of goat’s cheese
- 30g of acacia honey
- A handful of pine nuts
- 1 tablespoon of extra virgin olive oil
- 3 tablespoons of chives
- Salt and pepper to taste
- Juice of half a lemon
Place a thin slice of smoked salmon in a plate or small casserole dish. Top with the goat’s cheese sliced into rounds, followed by the honey, pine nuts and chives.
Continue like this until you have two or three layers, creating various single-serving portions of mille-feuille arranged in the order of salmon, cheese, honey, pine nuts and chives.
Add a few drops of lemon juice, some pepper and, last of all, a drizzle of olive oil.
Keep refrigerated until a few minutes before serving.