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Ingredients
1 cup heavy cream
Juice of 1 lemon, more if desired
2 tablespoons finely sliced chives
2 ripe mangoes, peeled and cut into ⅛-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
Nutritional analysis per serving (4 servings)
30 grams carbs; 70 milligrams cholesterol; 357 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 26 grams fat; 1 gram trans fat; 4 grams fiber; 618 milligrams sodium; 5 grams protein; 25 grams sugar
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.
Private Notes