Sauce
Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes.
Whisk yolks in medium bowl.
Gradually whisk in simmering sauce.
Return sauce to pan; stir over medium-low heat until thermometer has registered 140°F for 3 minutes (do not boil).
Strain into bowl.
Mix in dill. (Can be made 8 hours ahead.Chill.)
Napoleons
Preheat oven to 425°F.
Line cooking rack with waxed paper.
Butter 2 baking sheets.
Place 1 phyllo sheet on work surface.
Brush with melted butter.
Top with second sheet. Brush with butter.
Continue layering and buttering with remaining sheets.
Cut phyllo into twelve 4 1/2x2-inch rectangles.
Place on prepared sheets, spacing apart.
Sprinkle with sesame seeds.
Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes.
Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.
Rewarm sauce over low heat, stirring constantly (do not boil).
Place 4 phyllo rectangles on work surface.
Cover each with salmon.
Season with pepper.
Sprinkle each with 1/2 teaspoon onion.
Spoon 1 teaspoon sauce over.
Top each with another phyllo rectangle, then salmon.
Season with pepper.
Sprinkle each with 1/2 teaspoon onion.
Spoon 1 teaspoon sauce over.
Top with remaining phyllo rectangles.
Whisk oil and vinegar in large bowl.
Add curly endive and toss to coat.
Season with salt and pepper.
Divide salad among 4 plates.
Top each with 1 napoleon.
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