Cocktail Napoleons

Directions

1. 1
   Preheat oven according to pastry package directions.
2. 2
   Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
3. 3
   Bake according to package directions.
4. 4
   Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
5. 5
   While the pastry is baking, divide the mashed potatoes into two bowls.
6. 6
   Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
7. 7
   Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
8. 8
   As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
9. 9
   Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
10. 10
    a thin layer of smoked salmon and another pastry rectangle.
11. 11
    Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
12. 12
    Top with the third series of pastry rectangles.
13. 13
    Arrange the Napoleans on a serving tray.
14. 14
    Pipe thin diagonal lines of the horseradish cream on the top of each.
15. 15
    Garnish the tray with the fennel fronds and carrot curls.