Salmon And Mango Napoleon

Name: Salmon And Mango Napoleon
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; Juice of 1 lemon, more if desired; 2 tablespoons finely sliced chives; 2 ripe mangoes, peeled and cut into 1/8-inch slices; Salt and freshly ground black pepper; 3 4-by-12-inch thin slices smoked salmon; Fleur de sel or other sea salt; Coarsely ground black pepper; Extra virgin olive oil

Recipe from Cyril Renaud

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: The Napoleon Complex; Delusions of grandeur seize restaurant kitchens.

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Ingredients

Yield:4 servings

1cup heavy cream
Juice of 1 lemon, more if desired
2tablespoons finely sliced chives
2ripe mangoes, peeled and cut into ⅛-inch slices
Salt and freshly ground black pepper
34-by-12-inch thin slices smoked salmon
Fleur de sel or other sea salt
Coarsely ground black pepper
Extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, whisk cream until it forms stiff peaks. Add juice of 1 lemon and chives, and mix well. Taste mangoes; if they are very sweet, you may wish to add lemon juice to cream mixture. Season to taste with salt and freshly ground pepper.
Step 2
On a cutting board, place one slice of smoked salmon. Using a spatula, spread a thin layer of lemon cream on salmon, covering it completely. Cover cream with slices of mango. Place a second layer of salmon on the mango, and again cover with a layer of cream and a layer of mango. Top with a layer of smoked salmon.
Step 3
Cut into four rectangles of equal size, and transfer to four plates. Sprinkle the napoleons with fleur de sel and coarse pepper. Drizzle them with olive oil, and serve immediately.