The potato millefoglie and salmon is a delicious appetizer, a dish that enchants at first glance and wins you over with the first bite! If you are looking for a classy and refined single-serving appetizer with salmon and potatoes, or a memorable fish and potato main course, this savory millefoglie is the perfect solution. Forget the usual preparations and be amazed by a play of textures and flavors ideal for festivities, from Christmas to special occasions. It is a layered preparation where thin slices of potato alternate with layers of smoked salmon and provola. The result? A potato and salmon cake soft inside and slightly golden on the outside.
I will guide you step by step in creating these baked potatoes with salmon, revealing all the secrets for a flawless result: from preparing the potatoes to the perfect assembly of the layers, to the cooking.
If you are looking for more salmon recipes, also take a look at:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 150.84 (Kcal)
- Carbohydrates 10.57 (g) of which sugars 0.73 (g)
- Proteins 8.65 (g)
- Fat 8.53 (g) of which saturated 3.22 (g)of which unsaturated 1.68 (g)
- Fibers 1.24 (g)
- Sodium 521.34 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato and Salmon Millefoglie
- 14 oz potatoes
- 3.5 oz smoked salmon
- 3.5 oz provola cheese (sliced)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Mandoline
How to make Potato and Salmon Millefoglie
To prepare the potato and salmon millefoglie, first wash the potatoes well, as you will be using the skin. If they are very dirty, scrub them with a brush to remove any soil residues. Slice them with a mandoline to a thickness of 1/8 inch. Gather all the slices in a bowl with cold water and let rest for 10 minutes.
Rinse the potatoes with running water 2-3 times to remove excess starch. Then lay them on a towel and pat dry.
You can choose how to cook the potatoes; there are 3 options.
1) Arrange the potatoes on a baking sheet lined with parchment paper, arrange them neatly, drizzle with oil, season with salt and pepper, and bake in a preheated static oven at 356°F for 20 minutes.
2) Place the potatoes in the air fryer (directly on the grill or on suitable paper), spray with a few puffs of oil, season with salt and pepper, and cook at 356°F for 10 minutes, turning them halfway through cooking (add more oil if necessary).
3) Fry the potatoes in sunflower seed oil at 320°F: they should not cook much, 2 minutes per side. Drain on absorbent paper.
Now assemble the potato and salmon towers: on a baking sheet lined with parchment paper, place a slice of potato, continue with some smoked salmon and some sliced provola. Continue like this until you get 5 layers. Finish with a slice of potato.
Bake in a preheated static oven at 356°F or in an air fryer at 320°F for 10 minutes, just enough time for the provola to melt and the surface to become nice and crispy. Sprinkle the surface with a pinch of pepper and serve immediately! Enjoy your meal!
Storage
The potato and salmon towers can be stored in the fridge for up to 1 day. It is not recommended to freeze them, as the potatoes may change texture and the smoked salmon may lose some of its organoleptic qualities after defrosting.
FAQ (Questions and Answers)
What are the best potatoes for baked potatoes with salmon?
You can use various types of potatoes such as yellow or red, or new potatoes or those specific for salads. These types of potatoes are more compact and maintain their shape well when thinly sliced and cooked, preventing your potato and salmon cake from falling apart.
Is it necessary to pre-cook the potatoes before assembling the potato and salmon towers?
Yes, absolutely: this will help achieve even cooking and a softer final result for a perfect potato and salmon gratin.
Can I use other types of cheese besides provola?
Absolutely yes! You can experiment with other stringy cheeses like sweet scamorza, well-drained mozzarella, or even a creamy cheese like goat cheese or robiola, to give a different touch to your potato and salmon casserole.
Can I use fresh salmon?
For this potato and salmon millefoglie, smoked is the classic choice for its intense flavor and practicality (it doesn’t require cooking). If you prefer fresh salmon, you will need to cook it (steamed or baked) and then flake it before inserting it into the layers.
Can I prepare the potato and salmon millefoglie in advance?
Yes, you can assemble and cook it in advance, even the day before. Before serving, you can warm it gently in the oven.
How can I make the millefoglie richer or lighter?
For a richer result, you can add fresh cream or béchamel between the layers or a mix of aromatic herbs. For a lighter version, use less cheese, opt for a light provola, and season with a drizzle of extra virgin olive oil and lemon juice.
What herbs pair well with potatoes and salmon?
Dill, chives, fresh parsley, thyme, and rosemary are perfect to enhance the flavors of this recipe. You can add them chopped between the layers or sprinkle them on top at the end.
