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1
Boil vinegar and shallots in heavy medium saucepan until almost no liquid remains, about 6 minutes.
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2
Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes.
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3
Whisk yolks in medium bowl.
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4
Gradually whisk in simmering sauce.
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5
Return sauce to pan; stir over medium-low heat until thermometer has registered 140F for 3 minutes (do not boil).
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6
Strain into bowl.
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7
Mix in dill.
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8
(Can be made 8 hours ahead.
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9
Chill.)
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10
Preheat oven to 425F.
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11
Line cooking rack with waxed paper.
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12
Butter 2 baking sheets.
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13
Place 1 phyllo sheet on work surface.
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14
Brush with melted butter.
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15
Top with second sheet.
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16
Brush with butter.
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17
Continue layering and buttering with remaining sheets.
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18
Cut phyllo into twelve 4 1/2x2-inch rectangles.
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19
Place on prepared sheets, spacing apart.
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20
Sprinkle with sesame seeds.
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21
Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes.
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22
Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.
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23
Rewarm sauce over low heat, stirring constantly (do not boil).
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24
Place 4 phyllo rectangles on work surface.
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25
Cover each with salmon.
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26
Season with pepper.
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27
Sprinkle each with 1/2 teaspoon onion.
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28
Spoon 1 teaspoon sauce over.
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29
Top each with another phyllo rectangle, then salmon.
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30
Season with pepper.
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31
Sprinkle each with 1/2 teaspoon onion.
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32
Spoon 1 teaspoon sauce over.
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33
Top with remaining phyllo rectangles.
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34
Whisk oil and vinegar in large bowl.
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35
Add curly endive and toss to coat.
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36
Season with salt and pepper.
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37
Divide salad among 4 plates.
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38
Top each with 1 napoleon.
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39
Serve, passing remaining sauce separately.
