Smoked Sturgeon Napoleon with Caviar Cream and a Le

Name: Smoked Sturgeon Napoleon with Caviar Cream and a Lemon Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup champagne vinegar; 1 lemon, zested; 1 cup sugar; 1 sheet frozen puff pastry, thawed; 1 cup heavy cream; 1/2 lemon zested; 1/2 teaspoon salt; White pepper; 3 to 4 tablespoons good quality caviar; 1/2 pound smoked sturgeon; 2 tablespoons chopped chives for garnish

Servings: persons

1
For the Lemon Gastrique: Combine champagne vinegar, lemon zest, and sugar in a medium non-reactive saucepan and bring to a boil.
2
Continue to cook until sugar has melted and liquid has reduced to nappe consistency and coats the back of a spoon, about 4 to 5 minutes.
3
Remove to a non-reactive bowl and set aside to cool to room temperature before drizzling over Smoked Sturgeon Napoleons with Caviar Cream.
4
Can be made well in advance and refrigerated until ready to use, but should be returned to room temperature before serving.
5
Preheat oven to 400 degrees F.
6
On a lightly floured work surface, roll out puff pastry to a thickness of 1/8 inch.
7
Using cookie cutter or a very sharp knife, cut pastry into 12 (3-inch) portions of the desired shape.
8
Place pastry pieces on top of a sheet pan covered with parchment paper, cover pastry with another sheet of parchment paper and top with another sheet pan of the same size.
9
Bake in a preheated oven until crispy and golden brown, about 10 minutes.
10
Remove pastry from oven and transfer to a cooling rack.
11
Set aside until ready to assemble napoleons.
12
In a large bowl with an electric mixer whip heavy cream and lemon zest to soft peaks.
13
Season with salt and pepper and carefully fold in caviar.
14
On 4 appetizer plates, arrange 1 piece of baked puff pastry on top of a 1/2 teaspoon of the caviar cream (this will anchor the Napoleon).
15
Divide smoked sturgeon into 8 portions.
16
Top each piece of puff pastry with 2 tablespoons of caviar cream and 1 of the portions of smoked sturgeon.
17
Top with another piece of puff pastry and repeat layering process, ending with a piece of puff pastry.
18
Drizzle each napoleon with lemon gastrique and serve immediately, garnished with chopped chives and any extra caviar cream.

415

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 1/2 cup champagne vinegar, 1 lemon, zested, 1 cup sugar, 1 sheet frozen puff pastry, thawed, and more.

Yes, Smoked Sturgeon Napoleon with Caviar Cream and a Lemon Gastrique falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Sturgeon Napoleon with Caviar Cream and a Lemon Gastrique

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions