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This recipe for Tomato and Smoked Salmon Mille-feuille with Black Olive Vinaigrette comes from the “We Care, You Enjoy” campaign.

Under the slogan “We Care, You Enjoy”, two Spanish organisations HORTYFRUTA (The Interprofessional Organisation for the Fruits and Vegetables of Andalusia) and PROEXPORT (Association of Fruit and Vegetable Producers-Exporters in the Region of Murcia) are promoting a three-year campaign in Germany, Austria and the United Kingdom with the two-fold aim of boosting buyers' trust in European-grown vegetables and increasing their consumption in European homes, especially among young people, children and the elderly.

We live in a society marked by everyday stress, a heavy workload, lack of physical exercise and very little free time to enjoy such important things as the family, friendship and nature. All these factors have a negative impact on our health. Faced with these problems, eating vegetables is an easy, healthy and ready solution that allows you to enjoy all the benefits vegetables are known to provide against a sedentary lifestyle and inject a welcome dose of vitality and optimism.

Fresh vegetables are amongst the few foods that still remain natural today. We eat them in their natural state, fresh from the fields or with minimal processing. Vegetables contribute an exciting variety of shapes, colours, flavours and textures to our diet and inspire you to create attractive, delicious and natural dishes you can enjoy with little effort.

Tomato and Smoked Salmon Mille-feuille with Black Olive Vinaigrette"A healthy twist to those traditional smoked salmon treats, this recipe is perfect for entertaining - whip up this refreshing starter for unexpected guests."


4 red tomatoes (not too ripe)
250g of smoked salmon
Salt and Pepper
Olive oil
A bunch of rocket washed and drained
For the vinaigrette:
100g black olives
1 spring onion
Sherry vinegar
Olive oil
Chopped chives


  • Cut tomatoes into thin slices. Season with salt and pepper.
  • Assemble the mille-feuille, layering thinly sliced tomato and salmon interspersed with rocket.
  • For the vinaigrette: mix one part vinegar to four parts oil, season with salt and pepper, then add chives, olives and onion diced very finely.
  • Carefully, serve the mille-feuille on plates and divide the vinaigrette on top, garnish with chives.

Chef’s tip:

  • Depending on guests’ taste, this recipe also can be made with smoked cod, giving an exquisite result.

Serves 4

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