Fancy up your next brunch party with these pretty salmon Napoleons. They're a quick and easy recipes sure to impress guests.
Smoked Salmon Napoleons
Makes 4
2 (9 x 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 x 5-inch) rectangles
8 slices smoked salmon
1 bunch fresh Dill
1/2 cup creme fraiche or sour cream
3 tablespoons capers, drained and rinsed
1 large avocado, thinly sliced into 16 pieces
2 cups baby spinach leaves
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 on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
To assemble the Napoleons: Place 4 pieces pastry on a work surface, spread each with a bit of creme fraich. Arange a slice of smoked salmon on each, sprinkle on some dill and capers. Place a slice or two of avocado on each and top with some of the spinach. Spread some creme fraiche on another piece of pastry and place on top to create the middle layer of each napoleon and repeat layering. Each Napoleon should be 3 layers, completed with a piece of pastry as its top.
Arrange the Napoleons on a platter and serve.
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