Smoked Salmon Napoleons Recipe

- Yield:6 as an appetizer
- Active time: 20 minutes
- Total time:40 minutes
Ingredients
- 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
Directions
-
1.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
-
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.
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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.
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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.