Christmas canapés: sardine and mussel millefeuille

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.

Ingredients

  • Pastry dough
  • Spicy sardines – 1 tin
  • Rias Gallegas mussels – 1 tin
  • Cream cheese – 2 generous tablespoonfuls
  • Mayonnaise – 150 ml
  • Avocado – 1/2 (ripe)
  • Lemon – 1/2
  • Icing sugar

 Preparation

For this canapé we have to make two creams, one with sardines and another with mussels.

  1. Clean the avocado, crush it well and mix it with the mayonnaise. Set aside.
  2. Prepare some pastry sheets: roll it out a bit, poke the entire surface well and cut it into bite-sized squares.
  3. 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.
  4. 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.
  5. Once baked, remove them from the oven and leave them on a rack so they cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. 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:

  1. Cut a small opening in each pastry bag, just enough to be able to make four small balls on each pastry square.
  2. 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!

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