Napoleon Of Salmon Mousse Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 4 sheet pans with parchment paper.
• Crack the egg into a small bowl, then add 1 tablespoon water and beat until well mixed. Pour half into a separate small bowl. Add a few drops of red food coloring to the egg in one bowl and a few drops of yellow to the other.
• Unfold the puff pastry sheets and cut each into 3 rectangles, using the folded lines as a guide, for a total of 12 rectangles. Place 3 on each of the prepared sheet pans, leaving 2 to 3 inches in between each.
• Top each of two pans of puff pastry with a second piece of parchment and place a second sheet pan on top of the parchment paper. Bake for 10 minutes, then remove the top sheet pans and top pieces of parchment. Return to the oven and bake until puffed and golden brown on the bottom, an additional 8 to 10 minutes. Let cool completely.
• Top the remaining two pans of unbaked puff pastry with parchment and sheet pans and bake for 10 minutes. Remove the top sheet pans and parchment. Brush these partially-baked rectangles with red egg wash on one end and yellow on the other, overlapping the two in the middle to create an orange section. Return to the oven to finish the baking, another 8 to 10 minutes. Let cool completely.
• Make the filling in two batches so that it will fit in the mixer. Add half the cream cheese and half the powdered sugar to a stand mixer fitted with the whisk attachment and beat until light. Add 3 cups heavy cream and beat to stiff peaks. Add half the chocolate hazelnut spread, then fold in using a rubber spatula until no streaks remain. Transfer to a piping bag or large resealable plastic bag fitted with a large closed-star tip and refrigerate until ready to use. Repeat the process with the second half of the filling ingredients, leaving this portion in the bowl. Refrigerate until ready to use.
• Split each of the puff pastry rectangles open horizontally using a serrated knife. Line up 6 of the bottom half puff pastry rectangles end-to-end down a long platter, using a dot of filling to secure to the platter if necessary. Pipe an even layer of filling down the puff pastry line. Top with 6 more puff pastry rectangles and repeat with filling and puff pastry twice more, refilling the piping bag as needed and ending with the colored puff pastry, lining them up with red ends touching. (See Cook's Note.)
• Drizzle the melted chocolate over the top of the puff pastry and top with broken pieces of Hazelnut Brittle.
• Line a baking sheet with a silicone baking mat.
• Add the granulated sugar, corn syrup and 1 cup water to a medium saucepan and stir to combine. Cook over medium-high heat until the syrup begins to turn golden brown, 10 to 15 minutes. Continue to cook, swirling the pan gently, until the mixture is a deep amber color.
• Remove the saucepan from the heat and stir in the nuts and salt. Pour immediately onto the prepared baking sheet. Spread into an even layer and let cool completely, then break into small pieces.

Steps:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

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.

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

Steps:

• Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

Steps:

• Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
• Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
• Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
• Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
• While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.