Mille-feuille of Crab with smoked salmon

Spread the slices of smoked salmon on a cutting board and cut 18 circles with an 8 cm diameter cookie cutter. Keep them cool.

Finely chop with leftover smoked salmon. Reverse.
Peel and chop the onions, parsley, basil and chives.

Drain the crab meat and shred in a bowl. Add smoked and chopped salmon, onions, chopped herbs, 4 tablespoons of oil and pepper. Mix well.

Plate motif:
For each mille-feuille, place an 8 cm mousse ring in the middle of the serving plate.
Place a slice of smoked salmon on the bottom. And cover half with crab meat.
Press well with a teaspoon. Repeat the process, making a second layer, with a slice of smoked salmon and again the crab meat up to the height of the ring.
Press again with a teaspoon and finish with a slice of salmon.



Carefully remove the circle.
Reserve in the refrigerator until it's time to serve.

Decorate with chives.

Serve with cherry tomato arugula.