Prep Time: 15 minutes
Yield: 4 servings

Ingredients:

1 (16-ounce) smoked salmon fillet
1/2 pound Pomodoro confit tomatoes, recipe follows
1/2 pound crab meat
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 celery stalk, shredded

Pomodoro Tomato Confit:

1/2 pound Pomodoro tomatoes
1 cup sugar

Instructions:

1. Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.
   
2. Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille.
   
3. Combine the Worcestershire sauce and the olive oil and mix.
   
4. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.
   
5. Preheat oven to 200 degrees F.
   
6. To make the Pomodoro Tomato Confit, slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.