Recipe courtesy of Umberto Vezzoli
Smoked Wild Irish Salmon Millefeuille
15 min
15 min
4 servings
15 min
15 min
4 servings


  • 1 (16-ounce) smoked salmon fillet
  • 1/2 pound Pomodoro confit tomatoes, recipe follows
  • 1/2 pound crab meat
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 celery stalk, shredded
Pomodoro Tomato confit:
  • 1/2 pound Pomodoro tomatoes
  • 1 cup sugar


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.

Pomodoro Tomato confit:

Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Boxty with Mustard-Chive Creme Fraiche and Irish Smoked Salmon

Recipe courtesy of Bobby Flay

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Cheesecake

Recipe courtesy of Emeril Lagasse

Smoked Salmon Pizza

Recipe courtesy of The Island Pub

Smoked Salmon Tartine

Recipe courtesy of David Rocco

Fettuccine with Smoked Salmon

Recipe courtesy of Keith Neubert

Smoked-Salmon Rillettes

Recipe courtesy of Michael Chiarello

So Much Pretty Food Here