Smoked Salmon Mousse & Arugula Napoleon
INGREDIENTS:
- 2 (9x10 inch) sheets frozen puff pastry, thawed and cut into 12 (3 by 5 inch) rectangles
- 1/2 pound thinly sliced smoked salmon
- 1 cup sour cream
- 2 Tablespoons mascarpone cheese
- 1/4 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 to
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
dollop of mousse on top of Napoleon, and garnish with a leaf of parsley.
Served
here with steamed asparagus and a parmesan crisp. This
meal is savory and delicious. Give it a try!
Smoked Salmon Mousse & Arugula Napoleon
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