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