Smoked Salmon Mousse Napoleons are delicious, and look beautiful and impressive on the plate! You and your guests will love this dish!

I have to admit that when it comes to fish, salmon isn’t my most favorite. In the past, it’s tasted a little too fishy for my liking, so I’ve always shied away from it since.

Until……

Until I gave smoked salmon a chance. I gave it shot trying it one traditional way of topped over cream cheese and a bagel. I liked it. I liked it a lot. Now, even if you’re new to my beloved blog, you can guess that I always like to challenge myself and up the ante on things, especially recipes.

I wondered what it would taste like if I turned smoked salmon into a mousse. A light and airy mixture with smoked salmon as the star of the show, then pipe in between puffed pastry to create a Napoleon.

It couldn’t be too difficult; purée the salmon in a food processor, add in some complimentary flavorings such as mascarpone cheese, scallions and a few others, then fold in some egg whites to bring on the fluffy and airy.

As I do when I head into the test kitchen to create a recipe, I bought enough ingredients to give myself 4 attempts to make it right. I started with the base then added and subtracted from there. I tested out the amount of egg whites were needed to make the mousse just right.

I decided to make the Napoleons 3 tiers. I used puffed pastry, cutting into rectangles and placing on a baking sheet, with a baking sheet put directly over top to keep the pastry from puffing into pillows. By using puff pastry, it compliments the mousse, and isn’t dense like a regular crust would be. This is the perfect combination.

It took me all 4 attempts, but I’m happy to say, I’ve come up with an epic recipe, and one that I’m really proud of. I’d love for you to give it a try because I know you’ll love it too, and your guests will be impressed as well!

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Smoked Salmon Mousse Napoleons

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Smoked Salmon Mousse Napoleons

Author Farmhouse 1820

Ingredients

2 9x10 inch sheets frozen puff pastry, thawed and cut into 12 (3x5 inch) rectangles
1/2 pound thinly sliced smoked salmon
2 cup sour cream
2 Tablespoons mascarpone cheese
1/24 teaspoon hot sauce
1/4 cup finely chopped scallion
1 cup heavy cream
parsley leaves for garnish

Instructions

FOR THE PUFF PASTRY:
Place an oven rack in the lower 1/3 of the oven.
Preheat the oven to 400 degrees.
Line 2 baking sheets with parchment paper.
Place the pastry rectangles on the prepared baking sheets.
Cover the pastry with another sheet of parchment paper and place another baking sheet on top for weight.
Bake for 25 minutes until golden.
Remove the top baking sheet and parchment paper. Set aside to cool.
FOR THE SMOKED SALMON MOUSSE:
In a food processor, blend together the smoked salmon, sour cream, mascarpone cheese, hot sauce, scallion and salt and pepper to taste.
Blend the mixture until it is combined well and is smooth.
Transfer to a clean bowl.
In a large bowl, beat the heavy cream until it holds stiff peaks.
Add the salmon mixture, and carefully fold in until incorporated.
Transfer very carefully trying not to deflate the mousse, to a pastry bag.
Spread a very thin layer of mousse on puff pastry to use as a "glue" for the arugula.
Place arugula on pastry.
Pipe mousse on arugula layer. Top with another puff pastry and repeat process.
Top with third puff pastry.
Pipe a doppop of mousse on top of Napoleon and garnish with leaf of parsley.
Serve immediately