Salmon “Napoleons”

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

These elegant little first courses require a light touch and a bit of fiddling in the kitchen. I serve them when I’m feeling extravagant or when giving a dinner party for very dear friends or people I want to impress. A napoleon, of course, is a sweet pastry made by layering sheets of cooked puff pastry with pastry cream, cutting the sheets into rectangles, and glazing the top with fondant, a kind of sugar glaze. The idea of a savory napoleon is not new—I’ve encountered several versions in