Smoked Salmon Mousse Napoleons
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
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