Ingredients
- —2 eggs, beaten
- —150 g salmon tartare (fresh, finely chopped salmon)
- —1 teaspoon lemon juice
- —1/2 teaspoon mustard (optional)
- —1 tablespoon finely chopped chives or dill
- —Salt and pepper
Instructions
Mix the salmon tartare with lemon juice, chives or dill, salt, and pepper. Chill in the fridge.
Heat a pan and pour a thin layer of egg into the pan (without oil or with just a small splash of water).
Cook the egg layer for a few seconds until just set. Remove from the pan.
Repeat with the second egg layer.
Cut both egg sheets into equal rectangles to create a 'mille-feuille' shape.
Place one egg layer on a plate, spread the salmon tartare on top, and cover with the second egg layer.
Inspired by woltering. https://www.designerei.nl/gerechten/
Serving Tip
Serve as an elegant lunch or appetizer. Sometimes a recipe comes to life spontaneously — like this egg mille-feuille, inspired by the layered structure of a classic Dutch tompouce: thin egg layers with refreshing salmon tartare in between.
Storage Tip
Always prepare salmon tartare fresh. The egg layers can be stored for 1 day, but assemble just before serving.