Best Smoked Salmon Napoleons With Greens Recipes

STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON

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

SEA BASS NAPOLEON WITH GALANGAL BLACKENED SCALLOPS AND SMOKED SALMON, BLACKENED TOMATOES AND COCONUT LEMON GRASS REDUCTION

Steps:

• Baste raw bass pieces with Guajillo Chile Marinade and set aside. Heat Coconut Reduction Sauce and set aside, keep warm. Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm. Heat saute pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. Chile marinade contains a lot of sugar so watch your temperature, keep it low. Blacken tomatoes in 1 tablespoon of neutral oil.
• Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready. Plate the dish when fish is done.
• Place Coconut Reduction Sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko.
• Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add Ginger Oil to 2 quarts of the puree and mix well.
• Mix and bring to a boil, then leave at room temperature for 2 hours. Strain.
• Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks.

SMOKED SALMON NAPOLEONS WITH GREENS

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.