NAPOLEON OF SALMON MOUSSE

Napoleon Of Salmon Mousse image

Provided by Marian Burros

Time 1h5m

Yield Ten servings

Number Of Ingredients 7

1 pound smoked Nova Scotia salmon, thoroughly cleaned of bones, skin and dark flesh
1 pint heavy cream
White pepper to taste
3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
Quick puff pastry (see recipe)
Sauce (see recipe)

Steps:

Chill the bowl of a food processor.
Cut the salmon into chunks.
Whip the cream until stiff.
Place the salmon in the food processor bowl and process for a few seconds. Add the pepper, lemon juice and process a few seconds more, until the mixture forms a paste. Do not overprocess. Place the salmon in a mixing bowl and mix a third of the whipped cream into the salmon. Then mix in the remaining whipped cream. Return the mixture to the processor bowl. Process, using a spatula to push down the mousse on the sides of the bowl. Do not overprocess or the mixture will become warm and separate.
Press the salmon mixture through a sieve to make a smooth puree. Refrigerate.
When ready to serve, mix the chopped tarragon into the salmon mousse.
Place half of the mousse on top of one leaf of pastry; top with a second leaf and spread with the remaining mousse; top with a third leaf.
Smooth the edges and press the crumbs on all four sides of the napoleon. Refrigerate for at least a half an hour, and up to five hours.
To serve, arrange either shredded lettuce or lettuce leaves dressed with vinaigrette on a plate. Arrange three slices of the napoleon, about a quarter-inch thick, overlapping on the plate and spoon about three or four tablespoons of sauce on the side.