Directions:
- Make sauce: 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.)
- Make napoleons: 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 1/2 x 2-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 (so 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, the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 750.96 Kcal (3144 kJ) | ||
| Calories from fat | 639.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.08g | 109% | |
|---|---|---|---|
| Cholesterol | 252.46mg | 84% | |
| Sodium | 741.34mg | 31% | |
| Potassium | 299.81mg | 6% | |
| Total Carbs | 9.95g | 3% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 18.51g | 37% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.2mg | 12% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 262.05 Kcal (1097 kJ) | ||
| Calories from fat | 223.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.8g | 109% | |
|---|---|---|---|
| Cholesterol | 88.1mg | 84% | |
| Sodium | 258.7mg | 31% | |
| Potassium | 104.62mg | 6% | |
| Total Carbs | 3.47g | 3% | |
| Sugars | 0.96g | 11% | |
| Dietary Fiber | 0.27g | 3% | |
| Protein | 6.46g | 37% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 12% | |
| Calcium | 29.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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