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Ingredients

• 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

Preparation

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.