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Smoked trout mille-feuille with Cendré de Lune, celery root and yellow beet

Smoked trout mille-feuille with Cendré de Lune, celery root and yellow beet

4 portions


  • 50 g(2 oz) All-purpose flour
  • 50 g(2 oz) Salted butter, melted
  • 50 g (2 oz) Lukewarm water
  • 14 g (1 tbsp.) Black sesame seeds
  • 200 g(7 oz) Cendré de Lune cheese
  • 125 ml (½ cup) 35% cream
  • 45 ml (3 tbsp.) White wine vinegar
  • 15 ml (1 tbsp.) Lemon juice
  • 100 g(3½ oz) Celery root, sliced very thin (12 slices)
  • 100 g(3½ oz) Smoked trout
  • 1 Yellow beet, cooked and very finely sliced (12 slices)
  • Pink radish or other sprouts


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

Sesame tiles

  • Preheat oven to 425°F (220°C).
  • Mix flour, melted butter, lukewarm water and sesame seeds into a smooth paste.
  • On a baking sheet covered with parchment paper, spread the sesame dough with a spoon and cut 12 very thin circles, 10 cm in diameter.
  • Bake 6 minutes at 425°F (220°C), closely watching the tiles until they are browned. Set aside.

Mille-feuille filling

  • Remove the Cendré de Lune ’s rind and let the cheese reach room temperature.
  • Place it in a bowl with the 35% cream and stir vigorously with a whisk until creamy. Set aside.
  • Heat the vinegar and lemon juice to boiling and pour over slices of celery root. Cool and drain.


  • Build the mille-feuille in layers, alternating between tiles, smoked trout, sliced beet, sliced celery root and one teaspoon of the creamy Cendré de Lune mix.
  • Repeat three times for each mille feuille.
  • Garnish with sprouts.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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