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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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.-The only trick to these is to have everything ready so you can assemble them while the pastry and the vegetables are hot. Otherwise, they are a snap to make, look fabulous and taste good too. - Ingredients:
1/2 lb puff pastry, prepared, frozen, thawed (half a package) |
1/4 lb smoked salmon, sliced paper thin |
3 -4 white potatoes (i use yukon gold ( there should be enough to yield 2 cups mashed potatoes) |
1/2 cup cooked carrot, pureed |
1/2 cup cooked fennel, pureed |
1/2 tablespoon horseradish |
salt and pepper |
2 garlic cloves, mashed |
1/4 cup sour cream (lite is fine) |
1/4 cup heavy cream, whipped |
1/2 tablespoon horseradish (or to taste) |
fennel head (to garnish, fronds) |
carrot curls (to garnish) |
Directions:
1. Preheat oven according to pastry package directions.
2. Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
3. Bake according to package directions.
4. Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
5. While the pastry is baking, divide the mashed potatoes into two bowls.
6. Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
7. Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
8. As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
9. Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
10. a thin layer of smoked salmon and another pastry rectangle.
11. Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
12. Top with the third series of pastry rectangles.
13. Arrange the Napoleans on a serving tray.
14. Pipe thin diagonal lines of the horseradish cream on the top of each.
15. Garnish the tray with the fennel fronds and carrot curls.
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