Cocktail Napoleons

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 lb puff pastry, prepared, frozen, thawed (half a package)
• 1/4 lb smoked salmon, sliced paper thin
• 3 -4 potatoes (i use yukon gold ( there should be enough to yield 2 cups mashed potatoes)
• 1/2 cup cooked carrot, pureed
• 1/2 cup cooked fennel, pureed
• 1/2 tablespoon horseradish
• salt and pepper
• 2 garlic cloves, mashed
• 1/4 cup sour cream (lite is fine)
• 1/4 cup heavy cream, whipped
• 1/2 tablespoon horseradish (or to taste)
• fennel head (to garnish, fronds)
• carrot curls (to garnish)

Recipe

• 1 preheat oven according to pastry package directions.
• 2 roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
• 3 bake according to package directions.
• 4 peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
• 5 while the pastry is baking, divide the mashed potatoes into two bowls.
• 6 mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
• 7 combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
• 8 as soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
• 9 working quickly, spread eight rectangles with the fennel/potato mixture, top with.
• 10 a thin layer of smoked salmon and another pastry rectangle.
• 11 now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
• 12 top with the third series of pastry rectangles.
• 13 arrange the napoleans on a serving tray.
• 14 pipe thin diagonal lines of the horseradish cream on the top of each.
• 15 garnish the tray with the fennel fronds and carrot curls.