Millefeuille with mackerel and leek

Method

1. Cut the filo dough sheet into 5 cm wide stripes and then cut the stripes into rectangular pieces.
2. Put them on a baking tray: brush them with melted butter and bake at 200 °C for a few minutes until they turn golden-brown and crispy.
3. Finely chop the leek and sauté in a pan with 2 spoonfuls of oil.
4. Season with salt and pepper to your own taste.
5. Drain the mackerel carefully and dress it with a mix of lemon juice and freshly ground pepper.
6. To assemble the millefeuille, put some fried leek on top of two sheets, add the mackerel fillets and cover with one more filo sheet.
7. Cover with an additional filo sheet and garnish with some more leek and mackerel.
8. Prepare 12 one-bite millefeuilles and serve as finger food.

Chef's tip

If you want to avoid using butter, you can brush the filo pastry with olive oil too.

Serving suggestion

Serve as part of a buffet or as an appetiser. Goes well with any vegetable- and fish-based dish.

Wine selection

Bardolino, Chianti Classico, Chardonnay or Riesling.

Family tip

To make this dish even tastier, you can add a spoonful of Delicius anchovy paste to the melted butter (or to the olive oil) before brushing it on the filo pastry sheets.

Dish history

Often the best entrées are those that surprise your guests, unusual dishes they never thought of preparing (let alone eating!) before: this recipe is probably one of those! The balance in these one-bite delicacies comes from the great combination of a crunchy ingredient, the baked filo pastry, with the softer, flavourful elements of the leek and the mackerel fillets. Try serving them to your family and friends, we are sure they won't be disappointed!