Smoked Salmon Napoleons

Recipe Ingredients

6		Sheets phyllo dough - thawed
6 tablespoons	90ml	Unsalted butter - melted
8 oz	227g	Thinly-sliced smoked salmon
1 cup	237ml	Lemon Crème Fraiche - (see below)
2 tablespoons	30ml	Lemon juice
1/4		Cup minced red onion
5 oz	142g	Salmon caviar
5 cups	1185ml	Baby greens
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Olive oil
1/4 teaspoon	1.3ml	Salt
		Lemon Creme Fraiche
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Lemon zest
3/4 cup	177ml	Crème fraiche

Recipe Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and lightly grease with butter.

Place 1 phyllo sheet on a work surface and brush with melted butter. Top with a second sheet and brush with butter. Continue layering until all 6 sheets have been buttered, buttering the top sheet. Cut the phyllo stack to make 12 equal stacks, about 4 1/2-inch by 2-inch each. Place on the prepared sheet and bake until golden, turning the sheet halfway through baking, about 6 to 8 minutes. Transfer the baked phyllo to a cooling rack.

Place 1 phyllo stack on a plate and top with 1 slice of salmon. Spoon 1 tablespoon of Lemon Crème Fraiche on top and sprinkle with onion. Top with another phyllo rectangle, salmon, crème fraiche, and onion. Continue the process, ending with 3 layers in all. Top each stack with 2 tablespoons of salmon caviar.

Place the greens in a large bowl. In a small bowl whisk together the remaining lemon juice and Dijon mustard. Slowly add the oil in a thin stream, whisking to emulsify. Season with the salt. Toss the greens with the dressing. Arrange the greens around the outer edges of the napoleons and serve.

For Lemon Crème Fraiche: Combine all the ingredients. Refrigerate until ready to use. (Makes 1 cup)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E04) - from the TV FOOD - NETWORK

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