Smoked Salmon Napoleans With Greens Recipes

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STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON



Sterling Gold Caviar, Smoked Salmon and Potato Napoleon image

Provided by Ming Tsai

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 large russet or kennebeck potatoes, peeled
4 tablespoons creme fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse-cracked black pepper

Steps:

  • Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
  • Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

SMOKED SALMON NAPOLEONS WITH GREENS



Smoked Salmon Napoleons with Greens image

Our adaptation of a pretty and sophisticated appetizer from Kaatje bij de Sluis in Blokzijl, the Netherlands.

Yield Serves 4

Number Of Ingredients 14

1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup bottled clam juice
1/2 cup corn oil
4 large egg yolks
1/4 cup minced fresh dill
6 fresh phyllo pastry sheets or frozen, thawed
7 tablespoons butter, melted
1 1/2 tablespoons sesame seeds
8 ounces (about) thinly sliced smoked salmon
4 teaspoons minced onion
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
8 cups torn curly endive

Steps:

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

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