Napoleon Of Salmon Mousse

1. 1

   Chill the bowl of a food processor.

2. 2

   Cut the salmon into chunks.

3. 3

   Whip the cream until stiff.

4. 4

   Place the salmon in the food processor bowl and process for a few seconds.

5. 5

   Add the pepper, lemon juice and process a few seconds more, until the mixture forms a paste.

6. 6

   Do not overprocess.

7. 7

   Place the salmon in a mixing bowl and mix a third of the whipped cream into the salmon.

8. 8

   Then mix in the remaining whipped cream.

9. 9

   Return the mixture to the processor bowl.

10. 10

    Process, using a spatula to push down the mousse on the sides of the bowl.

11. 11

    Do not overprocess or the mixture will become warm and separate.

12. 12

    Press the salmon mixture through a sieve to make a smooth puree.

13. 13

    Refrigerate.

14. 14

    When ready to serve, mix the chopped tarragon into the salmon mousse.

15. 15

    Place half of the mousse on top of one leaf of pastry; top with a second leaf and spread with the remaining mousse; top with a third leaf.

16. 16

    Smooth the edges and press the crumbs on all four sides of the napoleon.

17. 17

    Refrigerate for at least a half an hour, and up to five hours.

18. 18

    To serve, arrange either shredded lettuce or lettuce leaves dressed with vinaigrette on a plate.

19. 19

    Arrange three slices of the napoleon, about a quarter-inch thick, overlapping on the plate and spoon about three or four tablespoons of sauce on the side.

* Per serving · 4 servings · Values may vary.