Courgette and sardine cream millefeuille

Recette - Courgette and sardine cream millefeuille - La Belle Iloise
Perfect for an aperitif with friends!

recipe_people 2-4

Preparation Time

recipe_clock 25 min

Cooking Time

recipe_cooking None

What you need for this recipe


All ingredients
  • 2 tins 1/13 (120 g) la belle-iloise sardine and whisky cream
  • 1 chopped clove garlic
  • 1 teaspoon chopped parsley
  • 1 small courgette
  • 2 tablespoons instant mashed potato powder
  • 2 slices lemon
  • 1 pinch pepper
  • 3 pinches salt
  • 3 tablespoons water
  • Some pink peppercorns for decoration
Let's get started


  1. In a large bowl, mix the garlic, parsley, mashed potato, salt, pepper, and sardine cream.
  2. Add 3 tablespoons of water, mix and leave to thicken in the refrigerator.
  3. During this time, make thin lengthwise strips of courgette with a vegetable peeler (or a paring knife).
  4. Blanch these strips in boiling salted water for 30 seconds.
  5. Immerse in cold water immediately to stop them cooking.
  6. Drain on absorbent paper.
  7. Place a teaspoon of the mixture on one end of a courgette strip and roll up.
  8. Turn on their sides and decorate with a tiny sliver of lemon without the skin and 2 or 3 pink peppercorns.
  9. Chill until ready to serve.
  • You can also decorate them with green peppercorns or a slice of olive.

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