Sevruga & Smoked Salmon Mille-Feuille
1 oz Sevruga
8 oz Smoked Salmon
3-4 ea Yukon gold potatoes, sliced
½ Tbl Thyme, chopped fine
½ tsp Black pepper
½ Tbl Salt
2½ oz Butter
⅓ cup Flour
1 quarts Half and half
⅜ cup Parmesan cheese
½ cup Monterey jack cheese, shredded
1 bunch Dill (for garnish)
Melt butter over medium heat. Add thyme, pepper and salt. Stir and cook for 15 seconds. Add in flour. Cook for 1-3 minutes, stirring often to prevent burning. Whisk in half and half, stirring constantly and bring to a boil. Add cheeses and stir until melted. Remove from the heat and ladle a bit at time over the sliced potatoes. Bake for 25 minutes uncovered then cover and bake for an additional 20 minutes. Remove from oven and let cool.
To serve, cut into desired shapes, top with smoked salmon, sevruga caviar, and garnish with a sprig of dill.