Carrot mille-feuille with sardine cream

Refined, delicious and well-balanced, this carrot mille-feuille with whisky and sardine cream is the perfect appetiser to kick off the festivities and delight your guests!

mille-feuille de carotte à la crème de sardine mille-feuille de carotte à la crème de sardine recette la belle-iloise
4 people
25 min preparation time
None cooking time

All ingredients

  • 2 cans (60 g each) whisky sardine cream

  • 1 chopped garlic clove

  • 1 teaspoon chopped parsley

  • 2 carrots

  • 2 tablespoons mashed potato in sachet

  • 2 orange slices

  • 4 slices of gingerbread

  • Salt and pepper

  • 1 teaspoon Christmas spices

Let's get started

Total time
25 min
Preparation
25 min
Cooking
None
  • Step 1
    Mix the garlic, parsley, mashed potato, salt, pepper and la belle-iloise Whisky Sardine Cream in a salad bowl
  • Step 2
    Add 3 tablespoons of water, stir and leave to thicken in the fridge. Meanwhile, slice the carrot lengthways into thin strips
  • Step 3
    Plunge the strips into boiling salted water for 30 seconds, then into very cold water to stop the cooking process. Drain on absorbent paper
  • Step 4
    Take a teaspoon of the mixture, place it on one end of the carrot slice and roll it up
  • Step 5
    After toasting and cutting a slice of gingerbread into 4 pieces, add a slice of flake on each piece Decorate with a piece of orange and a pinch of Christmas spice
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