Smoked Salmon Mousse Napoleons

6 servings
1 hr 15 min

This gorgeous napoleon looks difficult to create, but really, it's easy. This Smoked Salmon Mousse Napoleons recipe was fun to create and perfect in my test kitchen, and I have to admit that the end result is not only impressive, but SO DELICIOUS!! With the help of a piping bag, the salmon mousse pipes easily on the backed puff pastry toasts for even coverage and flavor. The arugula adds that wonderful peppery flavor that compliments the mousse beautifully, and adds that pop of color to the dish. This is a perfect summer recipe, and if you're entertaining, your guests will leave raving! I encourage you to make this Smoked Salmon Mousse Napoleons recipe this summer!!

Smoked Salmon Mousse Napoleons

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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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
Brooke Fedigan
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