Serves 6

12 ounce puff pastry sheet
6-2 ounces salmon scallopines, 4-inch by 2-inch
1 pound cleaned fresh spinach
1 cup sour cream
1 egg yolk
1 small bunch of chives
for the sauce:
8 ounces butter
juice of 1 lemon
to taste salt, ground pepper

PREPARATION
Preheat the oven to 400 degrees.
Roll out the puff pastry on a lightly floured surface to a rectangle 1/8" thick. Cut the dough into 12 rectangles 5 inches by 21/2 inches.
Arrange 6 rectangles on a baking sheet. Bake for 15 to 20 minutes, or until the pastry is golden and crisp. Arrange the other 6 rectangles on another baking sheet. Brush with egg yolk. Bake for 15 to 20 minutes until golden brown.
These rectangles will be used to top the napoleons.
Wash the spinach thoroughly in cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach. Chop coarsely on a cutting board.
Heat the oil in a non-adhesive frying pan over high heat. Quickly sauté the salmon scalloppini about 2 minutes on each side. Season with salt and pepper. Transfer salmon to a warm platter.
Heat the spinach in the same frying pan.
To make the sauce,
melt the butter in a medium saucepan. Add the lemon juice. season with salt and pepper. Set aside in a warm area.
PRESENTATION
Spoon a small layer of spinach over the first batch of pastry rectangles. Top with a salmon scalloppini. Spoon another small layer of spinach over the salmon. Lastly, place the golden rectangles of pastry on top of spinach. Serve the napoleons on warm plates. Garnish each plate with sprigs of chives. Serve the sauce separately.