- 6 sheets phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 8 ounces thinly sliced smoked salmon
- 1 cup Lemon CrËme Fraiche
- 2 tablespoons lemon juice
- 1/4 cup minced red onion
- 5 ounces salmon caviar
- 5 cups baby greens
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon salt
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper, and lightly grease with butter.
- Place 1 phyllo sheet on a work surface and brush with melted butter. Top with a second sheet and brush with butter. Continue layering until all 6 sheets have been buttered, buttering the top sheet. Cut the phyllo stack to make 12 equal stacks, about 4 1/2-inch by 2-inch each. Place on the prepared sheet and bake until golden, turning the sheet halfway through baking, about 6 to 8 minutes. Transfer the baked phyllo to a cooling rack.
- Place 1 phyllo stack on a plate and top with 1 slice of salmon. Spoon 1 tablespoon of lemon crème fraiche on top and sprinkle with onion. Top with another phyllo rectangle, salmon, crème fraiche, and onion. Continue the process, ending with 3 layers in all. Top each stack with 2 tablespoons of salmon caviar.
- Place the greens in a large bowl. In a small bowl whisk together the remaining lemon juice and Dijon mustard. Slowly add the oil in a thin stream, whisking to emulsify. Season with the salt. Toss the greens with the dressing. Arrange the greens around the outer edges of the napoleons and serve.
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