Title: Smoked Salmon Napoleon
Categories: Fish Entree Smoke Salmon
Yield: 10 Squares

PASTRY
17	oz	Package Puff Pastry; defrosted if frozen but still very cold
1		Egg; lightly mixed with
1	tb	Water
FILLING
2	ts	Dijon Mustard
1/2	lb	Herb Soft Cheese; such as rondele or Boursin; at room temper
1/2		Seedless Cucumber; peeled and thinly sliced
2	tb	Fresh Dill; chopped or
1	tb	Dried Dillweed
1/2		Red Onion; peeled and very thinly sliced
10	oz	Smoked Salmon; thinly sliced
GARNISH
3	sl	Smoked Salmon
		Dill Sprigs

Preheat oven to 350øF. On a lightly floured board, roll 1 sheet of pastry into a rectangle about 15 x 12." Cut rectangle in half lengthwise, making 2 15" x 6" pieces. Place on a lightly greased baking sheet. Roll and cut second sheet in same manner. Place one of the pastry rectangles on a second baking sheet. (Reserve fourth rectangle and freeze for another use.)

Prick the three sheets with a fork at about 1" intervals. Brush tops with beaten egg, making sure it doesn't down sides. Bake for 20 minutes, or until golden, rotating if necessary to ensure even browning. Remove to racks to cool. Trim pastry to even edges, if necessary. Place 1 sheet on a platter. Spread with a thin layer of mustard and a third of cheese. Top with half the cucumber slices, overlapping slightly, sprinkle with half the dill, top with half the onions and cover with half the salmon. Place second pastry on top and spread with a third of the cheese.

Repeat layering remaining cucumber, dill, onion and salmon. Spread underside of third pastry layer with remaining cheese and place it on top of loaf, cheese-side down. If desired, make smoked salmon roses or cut salmon onto flowers with canape cutters. Arrange with dill sprigs on top of Napoleon.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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