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1
Preheat oven according to pastry package directions.
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2
Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
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3
Bake according to package directions.
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4
Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
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5
While the pastry is baking, divide the mashed potatoes into two bowls.
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6
Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
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7
Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
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8
As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
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9
Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
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10
a thin layer of smoked salmon and another pastry rectangle.
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11
Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
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12
Top with the third series of pastry rectangles.
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13
Arrange the Napoleans on a serving tray.
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14
Pipe thin diagonal lines of the horseradish cream on the top of each.
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15
Garnish the tray with the fennel fronds and carrot curls.
