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1
Preheat oven to 425 degrees F.
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2
Line a baking sheet with parchment paper, and lightly grease with butter.
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3
Place 1 phyllo sheet on a work surface and brush with melted butter.
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4
Top with a second sheet and brush with butter.
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5
Continue layering until all 6 sheets have been buttered, buttering the top sheet.
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6
Cut the phyllo stack to make 12 equal stacks, about 4 1/2-inch by 2-inch each.
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7
Place on the prepared sheet and bake until golden, turning the sheet halfway through baking, about 6 to 8 minutes.
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8
Transfer the baked phyllo to a cooling rack.
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9
Place 1 phyllo stack on a plate and top with 1 slice of salmon.
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10
Spoon 1 tablespoon of lemon creme fraiche on top and sprinkle with onion.
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11
Top with another phyllo rectangle, salmon, creme fraiche, and onion.
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12
Continue the process, ending with 3 layers in all.
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13
Top each stack with 2 tablespoons of salmon caviar.
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14
Place the greens in a large bowl.
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15
In a small bowl whisk together the remaining lemon juice and Dijon mustard.
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16
Slowly add the oil in a thin stream, whisking to emulsify.
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17
Season with the salt.
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18
Toss the greens with the dressing.
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19
Arrange the greens around the outer edges of the napoleons and serve.
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20
Combine all the ingredients.
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21
Refrigerate until ready to use.
