Ingredients:
1 cup heavy cream
Juice of 1 lemon
2 tbsp. sliced chives
3 – 4x12 inch, thin slices of smoked salmon
2 ripe mangoes, peeled and cut into 1/8 inch slices
extra virgin olive oil
freshly ground sea salt and black pepper
Whip cream into stiff peaks. Add lemon juice and chives and mix well. (If mangoes are very sweet add more lemon juice to cream mixture.) Season with salt and pepper.
On 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 course of salmon on the mango and repeat the above process. Top, finally, with a layer of smoked salmon.
Cut into four rectangles of equal size and transfer to four plates. Sprinkle the napoleons with salt and pepper and drizzle with olive oil. Serve immediately.
