Smoked salmon and wheaten bread millefeuille with marinated red onion

Ingredients

1 red onion, finely chopped
1 tbsp rice wine vinegar
1 tbsp sugar syrup
200g/7oz wheaten bread
300g/11oz smoked salmon
50g/2oz full-fat soft cheese
2 tbsp crème fraîche
1 small bunch fresh chives, finely snipped
3 tbsp double cream
juice of ¼ lemon
salt
1 bunch mustard cress
½ cucumber, peeled, seeded and thinly sliced
a few mixed salad leaves
22.5ml/1½tbsp extra virgin olive oil

Method

1. Marinate the finely chopped onion in the rice wine vinegar and sugar syrup for 5-10 minutes.
2. Slice the wheaten bread into 12x5mm/¼in squares. Slice the smoked salmon into 12 even slices.
3. Mix together the full-fat soft cheese and the crème fraîche. Spread each slice of wheaten bread with the cheese mixture. Lay the slices of smoked salmon on top of 8 slices of wheaten bread. Sprinkle the 8 slices with the marinated chopped onion.
4. Start to build 4 millefeuille by placing the bread in layers. Top each one with the remaining 4 slices of wheaten bread and finish with the finely snipped chives.
5. To make the dressing, mix the cream with the lemon juice and salt.
6. Place the millefeuilles on plates and arrange around them with the mustard cress, thinly sliced cucumber and radishes, and salad leaves. Drizzle with the cream dressing and the olive oil.