I present today a new little project between sympathetic food bloggers, thanks to Juliet Juices and Cakes. Every month, a small section around a special theme in turn by each blogger in the end ... with 5 possibilities. This month's Delphine ways of 1001 who chose the theme of thousand sheets ... you'll be delighted to discover 5 variations around it!
From my side, I chose a savory mille-feuille of green apples, smoked trout (of course you can substitute smoked salmon) and goat. You can discover 4 miles more leaves in my girlfriends bloggers here are the addresses:
Juliet's Blog http://juicesandcakes.blogspot.com
Pauline blog http://polpette-polpette.blogspot.com/
Sarah blog http://www.chez-rosalie.blogspot.com/
Thousand apple leaves Green, smoked trout, goat cheese.
for 2
1 large green apple
2 slices of smoked trout or salmon Smoked
a goat cheese
a handful of rocket
seeds germinated for deco
few nuts
4 tablespoons walnut oil
2 tablespoons seasoning honey / ginger Olivier and Co (or vinegar of your choice as the balsamic )
1 slice Honey
salt, pepper
Cut thin slices of potato on a mandolin or knife.
Cut thin slices of goat
Cut the slices of smoked trout size slices of apple (I used a cookie cutter).
Mix oil, the spice and a touch of honey, salt / pepper.
In each plate, place a handful of arugula, sprinkle with a little dressing.
Next place the arugula in a slice of green apple, a slice of trout and then a goat, drizzle with vinaigrette.
Continue alternating layers until a mille feuille with 3-4 layers.
Decorate with nuts and seeds germinated. Water may still dressing.
Thousand apple leaves Green, smoked trout, goat cheese.
for 2
1 large green apple
2 slices of smoked trout or salmon Smoked
a goat cheese
a handful of rocket
seeds germinated for deco
few nuts
4 tablespoons walnut oil
2 tablespoons seasoning honey / ginger Olivier and Co (or vinegar of your choice as the balsamic )
1 slice Honey
salt, pepper
Cut thin slices of potato on a mandolin or knife.
Cut thin slices of goat
Cut the slices of smoked trout size slices of apple (I used a cookie cutter).
Mix oil, the spice and a touch of honey, salt / pepper.
In each plate, place a handful of arugula, sprinkle with a little dressing.
Next place the arugula in a slice of green apple, a slice of trout and then a goat, drizzle with vinaigrette.
Continue alternating layers until a mille feuille with 3-4 layers.
Decorate with nuts and seeds germinated. Water may still dressing.
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