We’re heading towards the final stretch of the Christmas canapé competition with this recipe by Margarita, the author of the Acibechería blog: a millefeuille with sardines and mussels. Sard-ussels.
A simple recipe with a great result. However, Margarita warns us that we should make at least two millefeuilles per person, because they’re so tasty one just isn’t enough.
- Pastry dough
- Spicy sardines – 1 tin
- Mussels – 1 tin
- Cream cheese – 2 generous tablespoonfuls
- Mayonnaise – 150 ml
- Avocado – 1/2 (ripe)
- Lemon – 1/2
- Icing sugar
For this canapé we have to make two creams, one with sardines and another with mussels.
- Clean the avocado, crush it well and mix it with the mayonnaise. Set aside.
- Prepare some pastry sheets: roll it out a bit, poke the entire surface well and cut it into bite-sized squares.
- Place them on a baking tray between two sheets of oven paper and add another tray on top to prevent them from rising too much.
- Put the trays in a pre-heated oven at 180º. The time will depend on the oven you have, but it will be about 15 minutes.
- Once baked, remove them from the oven and leave them on a rack so they cool completely.
- Put the sardines in a bowl along with the cream cheese and part of the oil from the tin, and mash with a fork. Don’t use a blender, so that little chunks still remain.
- Put the finely chopped mussels in another bowl and the other spoonful of cheese, and mix well. Also using a fork, don’t use a blender.
- Now, add some drops of lemon and a couple of teaspoonfuls of avocado mayonnaise to the bowl with the sardines. Mix well and put the cream in a pastry bag.
- Add a bit of mayonnaise to the mussels too and repeat the process of the previous cream.
With everything ready we just need to assemble it:
- Cut a small opening in each pastry bag, just enough to be able to make four small balls on each pastry square.
- On the first pastry square, add a layer of the mussel cream, then another square and the sardine cream, cover with a third pastry square and add a final touch: a layer of icing sugar, as if it were snow, to give this tasty and small Christmas millefeuille a sweet touch.
Some very delicious snacks – thanks, Margarita!