Our cheeses logo
Mille-feuilles With Smoked Salmon Mousse and Le Cabrouet

Mille-feuilles With Smoked Salmon Mousse and Le Cabrouet

4 portions


  • 3 sheets of filo dough
  • 60 ml (1/4 cup) butter, melted
  • 30 ml (1 tbsp.) black sesame seeds
  • 150 g (5 oz) Le Cabrouet
  • 150 g (5 oz) smoked salmon, diced
  • Zest and juice of 2 limes
  • 2 avocados
  • 6 fresh cilantro sprigs, finely chopped
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 350°F (180°C).
  • Brush each sheet of filo dough with melted butter.
  • Fold the sheets in half.
  • Cut lengthwise into 4 strips; then, cut each strip in half to obtain 8 rectangles.
  • Place them on a baking sheet covered with parchment paper.
  • Sprinkle with sesame seeds.
  • Bake for 5 minutes or until golden brown.
  • In a bowl, mix the Le Cabrouet with the salmon and the zest and juice of 1 lime. Add salt and pepper.
  • Purée the avocados.
  • Mix in the zest and juice of the second lime. Add salt and pepper.
  • Then, add the cilantro.
  • Before serving, assemble the mille-feuilles.
  • Gently spread the smoked salmon mixture onto 4 filo rectangles.
  • Cover with the avocado mixture.
  • Place the remaining 4 filo rectangles on top.
  • Serve immediately for a crisp filo crust.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines