King Salmon Napoleon

To prepare the pastry: Dust a work surface with flour and roll out the puff pastry. Transfer to a baking sheet and freeze for at least 30 minutes.

Preheat the oven to 375 F. Lightly butter four 4-inch ramekins. Line a baking sheet with a silicone liner or parchment paper. Lightly whisk the egg and water together to form an egg wash. Roll the pastry out again to less than 1/4-inch thick, then cut out 8 discs with a 4-inch fluted round cutter. Place the discs on the prepared baking sheet and prick lightly with a fork. Cut four pastry strips, 2 inches by 12 inches, and four strips, 1/4 inch by 12 inches. Cut 1-inch deep triangular pieces from one side of each 2-inch strip, creating the crown points. Place each strip, points up, around the inside of a prepared ramekin, trimming as necessary to fit. Press a narrow strip inside the base of each to anchor it. Fill the ramekins with dried beans to hold the crowns in place. Brush the circles and crowns with egg wash. Bake for 20 minutes, until golden brown. Remove and let cool.

To prepare the salmon: Slice the salmon fillets on a long shallow bias, forming one inch-thick slices. Slice off any skin. Save the trimmings from the meat for the tartare. Using a 4-inch round cutter, cut the salmon slices into 8 discs; again, set aside the trimmings. Season with rosemary, salt, and pepper. Heat the butter in a medium skillet over medium-high heat. Add the salmon discs and cook 20 seconds. Turn and cook for 15 seconds. Spoon honey on top of each disc. Remove the pan from the heat. The salmon will be rare in the center.

To prepare the tartare: Place the salmon meat trimmings and remaining tartare ingredients in a food processor and pulse until the mixture is blended, but still has a lot of texture; do not puree or chop fine.

To prepare the zucchini: Heat the butter and garlic in a medium saute pan or skillet over medium-high heat. Add the zucchini and toss. Cook 1 to 2 minutes, until the zucchini is soft, tossing gently from time to time. Remove and set aside. Season the pan juices with salt and pepper; add the balsamic vinegar and cook briefly, stirring up the browned juices.

To serve: Place a puff pastry disc on each serving plate. Place a salmon disc on top of it. Add a second pastry disc and second salmon disc. Pour juices from the salmon pan over the salmon napoleons. Place a pastry crown on top of each. Spoon three mounds of tartare on each plate, and spoon a little caviar on each mound of tartare. Place three clusters of zucchini julienne around the plates. Spoon a little of the balsamic sauce on the plates.