Smoked Salmon Napoleon
Thin layers of buttery store bought puff pastry, whipped cream cheese spread, pickled red onions and delicate smoked salmon make for a stunner of a presentation that will blow any bagel and lox out of the water.
Ingredients
Pickled Onions:
- 1 small red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 3 tbs sugar
- 1 tbs kosher salt
- ½ tsp coriander seeds
- ½ tsp black peppercorns
Cream Cheese Spread:
- 8 oz cream cheese, at room temperature
- ¾ cup sour cream
- 1 tsp lemon juice
- 2 tbs prepared horseradish, drained
- 1 tbs fresh dill, finely chopped
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
Napoleon:
- 1 sheet puff pastry, defrosted
- (8-10 oz) smoked salmon (I prefer nova as it's less salty than lox)
- salmon roe, optional
Instructions
Pickled Onions:
- Place the vinegar, water and sugar in a small sauce pan. Heat over low-medium heat just until the sugar dissolves (about 5 minutes). Remove from heat and allow to cool slightly.
- Slice the red onion and place it in a jar with at least 12 oz capacity. Add the peppercorns and coriander seeds to the same jar. Pour the vinegar mixture over the onions. Cool to room temperature and then refrigerate for at least 24 hours or longer.
Cream Cheese Spread:
- Combine the cream cheese, sour cream, lemon juice, horseradish, salt and pepper in a medium bowl. Using a mixer fitted with a whisk attachment, beat until well mixed. Add the dill and stir to combine.
Napoleon:
- Preheat oven to 400 °F. Divide the puff pastry sheets into three sections along the fold lines. Place on a parchment paper lined baking sheet and pierce all over with a fork. Bake for approximately 10-12 minutes until slightly golden. Remove from oven and allow to cool to room temperature.
- Spread a bit of the cream cheese mixture on a serving plate. Slice two of the three sections in half horizontally to create four layers. Reserve the remaining section. Spread one side of each layer with a few tablespoons of the cream cheese mixture. Place one layer (cream cheese side up) on the serving dish. Top it with some of the smoked salmon, pickled onions and another pastry layer (cream cheese side down). Continue layering until all four layers have been stacked, leaving the top of the last layer uncovered.
- Crumble the reserved pastry layer with your hands. Cover the top and sides of the napoleon with more cream cheese mixture then press the crumbs against the four sides only. Top the Napoleon with additional salmon and garnish with cucumbers, dill and salmon roe if using.
- Cover with plastic wrap and refrigerate for 2-24 hours.