- 1 (16-ounce) smoked salmon fillet
- 1/2 pound Pomodoro confit tomatoes, recipe follows
- 1/2 pound crab meat
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 celery stalk, shredded
Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.
Pomodoro Tomato confit:
- 1/2 pound Pomodoro tomatoes
- 1 cup sugar
Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.