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 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!
Table of Contents
Smoked Salmon Mousse Napoleons
Smoked Salmon Mousse Napoleons
- 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
- 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
Here’s another recipe featuring smoked salmon..
Smoked Salmon Blinis
CLICK HERE for the recipe!