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Smoked Salmon Mousse Napoleons

Author Farmhouse 1820


  • 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


  • 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.
  • 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