Smoked Salmon Napoleons

Smoked Salmon Napoleons

About This Recipe

Yield:6 as an appetizer
Active time:20 minutes
Total time:40 minutes


  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 1/2 pounds smoked salmon
  • 1 1/2 cups baby spinach, washed and dried
  • 3 teaspoons diced red onion
  • 3 teaspoons capers
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh dill, minced


  1. 1

    Preheat oven to 400°F. Line two baking sheets with parchment paper.

  2. 2

    Place one sheet of puff pastry on each baking sheet. Dock pastry sheet about 20 times with fork. Bake until golden, about 20 minutes (check after 5 minutes to ensure pastry is not puffing too much—dock with fork as necessary). Let cool. Cut each pastry into 6 equal rectangles.

  3. 3

    Place 6 cooked pastry rectangles on a work surface. Top each with smoked salmon. Top each with 1/4 cup baby spinach. Sprinkle each with 1/2 tsp diced onion and 1/2 tsp capers.

  4. 4

    In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper. Drizzle dressing 1 teaspoon of dressing over each open napoleon. Sprinkle each napoleon with dill. Top with remaining puff pastry rectangles.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: