Appetizer/Snacks

Salmon Napoleon

Summary:

This flaky delight of a dish is a mouth-watering way to prepare salmon three meals a day!

Ingredients:

• 800 g salmon fillet
• Salt and pepper
• Juice of 1 lemon
• 1 package frozen puff pastry dough
• 12 spring onions
• 300 g argula
• 3 scallions
• 1 dl white wine
• 1 dl white wine vinegar
• 250 g unsalted butter
• Salt and pepper
• Cayenne pepper
• 1 chervil plant

Directions:

Salmon:

• Cut the salmon up into small pieces and place them in a buttered baking dish.
• Bake at 180° C for 8-12 minutes, depending on the thickness of the pieces.

Puff Pastry:

• Divide the pastry slabs into 4 rectangles and brush with egg yolk.
• Bake at 200° C for 12-15 minutes, until the dough has risen nicely and has a golden color.
• Divide the pieces in two before filling.

Spring Onion and Argula Salad:

• Cook the vegetables for 45 seconds in lightly salted, boiling water, just before filling the puff pastry.
• Remember to drain the vegetables well first.

  Chervil Butter Sauce:

  • Peel and finely chop the scallions.
  • Remove the leaves from the chervil plant.
  • Place the stems and chopped scallions in a saucepan along with the white wine and white wine vinegar. Bring to a boil.
  • Once the mixture has come to a boil, turn down the heat until it simmers and reduce until only about 2 tablespoons of liquid remain, beyond the scallions.
  • Beat in pats of butter at low heat, turning off the heat while beating in the last of the butter.
  • Season to taste with salt and pepper and a pinch of cayenne pepper. Strain the sauce and add the chervil leaves.
  • Begin layering, starting with the puff pastry on the bottom, then a piece of salmon, then vegetables, followed by the sauce and pastry cover. Serve immediately.
   

  Recipe from PanFish ASA Chef Sverre O. Sebjørnsen

  
  

  Yield:

  4

  
  

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