Smoked Salmon Napoleons With Greens Recipes

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

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.

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl.
• Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
• Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
• Slice crosswise into portions and serve.

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

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 1/2 x 2-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 (so 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, the 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.

Steps:

• In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
• Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
• Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.

Steps:

• In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
• Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
• Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.

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.