Search for anything:

Smoked Salmon Napoleons With Horseradish Cream

appetizers, pastry, salmon

8 sheets phyllo pastry
1/4 cup unsalted butter; melted
3 tablespoons water
1/3 cup dry bread crumbs
1 teaspoon pepper
1 tablespoon sesame seeds
----FILLING----
2 cups sour cream
2 tablespoons chopped fresh shallot
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons prepared horseradish
1 teaspoon pepper
pinch salt
1 1/4 pounds thinly sliced smoked salmon
1 bunch dill or chives

-Arrange 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. In small bowl, mix butter with water; brush a little over pastry. Sprinkle with about 1 tablespoon of the bread crumbs and a little of the pepper. Repeat to make 4 layers. Repeat with remaining phyllo to make second stack. Cut phyllo into 4-inch squares to make 24 squares. Sprinkle with sesame seeds. Place on parchment paper-lined or greased baking sheets; bake in centre of 400°F oven for 5 to 8 minutes or until browned and crisp. Let squares cool on pan on rack. FILLING: In bowl, combine sour cream, shallots, dill, chives, horseradish, pepper and salt. Arrange 8 phyllo squares on work surface or salad plates. Top each with about 2 tablespoon (25 mL) sour cream mixture; top with curled slice of salmon. Top with another phyllo square, sour cream mixture and salmon. Top with third phyllo square. Garnish with salmon curl and sprig of dill. Serve within 1 hour. TIP: For pepper lovers, increase the pepper in the filling to 1 tablespoon.

Contributor: Canadian Living - December, 1999

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU