-
1
Chill the bowl of a food processor.
-
2
Cut the salmon into chunks.
-
3
Whip the cream until stiff.
-
4
Place the salmon in the food processor bowl and process for a few seconds.
-
5
Add the pepper, lemon juice and process a few seconds more, until the mixture forms a paste.
-
6
Do not overprocess.
-
7
Place the salmon in a mixing bowl and mix a third of the whipped cream into the salmon.
-
8
Then mix in the remaining whipped cream.
-
9
Return the mixture to the processor bowl.
-
10
Process, using a spatula to push down the mousse on the sides of the bowl.
-
11
Do not overprocess or the mixture will become warm and separate.
-
12
Press the salmon mixture through a sieve to make a smooth puree.
-
13
Refrigerate.
-
14
When ready to serve, mix the chopped tarragon into the salmon mousse.
-
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
Smooth the edges and press the crumbs on all four sides of the napoleon.
-
17
Refrigerate for at least a half an hour, and up to five hours.
-
18
To serve, arrange either shredded lettuce or lettuce leaves dressed with vinaigrette on a plate.
-
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.
