Smoked Salmon Napoleons Recipe

Name: Smoked Salmon Napoleons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sheets phyllo dough, thawed; 6 tablespoons unsalted butter, melted; 8 ounces thinly sliced smoked salmon; 1 cup lemon creme fraiche, recipe follows; 2 tablespoons lemon juice; 1/4 cup minced red onion; 5 ounces salmon caviar; 5 cups baby greens; 1 teaspoon Dijon mustard; 1/4 cup olive oil; 1/4 teaspoon salt; 1/4 cup lemon juice; 1 tablespoon lemon zest; 3/4 cup creme fraiche

Servings: persons

6 sheets phyllo dough, thawed
6 tablespoons unsalted butter, melted
8 ounces thinly sliced smoked salmon
1 cup lemon creme fraiche, recipe follows
2 tablespoons lemon juice
1/4 cup minced red onion
5 ounces salmon caviar
5 cups baby greens
1 teaspoon Dijon mustard
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon lemon zest
3/4 cup creme fraiche

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

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 sheets phyllo dough, thawed, 6 tablespoons unsalted butter, melted, 8 ounces thinly sliced smoked salmon, 1 cup lemon creme fraiche, recipe follows, and more.

Yes, Smoked Salmon Napoleons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Napoleons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions