Salmon And Mango Napoleon
- Total Time
- 30 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
357 calories; 26 grams fat; 14 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 5 grams protein; 618 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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