Salmon Napoleon

Servings: 4

16 ounces salmon fillets
2 ounces puff pastry
4 tablespoons avocado puree
8 tablespoons saffron sauce
4 teaspoons salmon caviar

Cut salmon fillets into ½ inch slices and grille quickly on both sides.
Roll puff pastry out till 1/8 inch thick, and with a biscuit cutter make four circles, brush with egg and bake until light brown on top.

Avocado puree: In a food processor puree avocado with Italian style dressing until smooth.

Saffron sauce: Sauté chopped shallots in butter, add white vinegar and reduce. Then add white wine and saffron, reduce, then add heavy cream and reduce. Strain and finish with cold butter, salt and pepper.

Assembly: Cut the lid of the puff pastry. On the bottom, layer salmon and avocado puree. Place lid on top and spoon sauce around, garnish with salmon caviar.

Prepared for Your Day by:
Executive Chef Christian Thormose, Cross Creek Plantation, Seneca, SC