Begin by slicing the salmon fillet
into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit
, a layer of crab
meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil
and mix. Place the salmon squares in the center of each plate, top with shredded celery
, and drizzle
the Worcestershire sauce
mixture around the plate.