Smoked Salmon Napoleons

• 1 bunch watercress
• 2 oz. cream cheese
• 1 T. light cream
• 1 tsp. grated lemon rind
• pepper, freshly ground
• 4 oz. smoked salmon, divided into 4 batches
• 1 c. julienne cucumber
• 1 small red onion, thinly sliced
• 1 T. lemon juice
• 2 T. extra virgin oilve oil
• salt
• 1/4 c. finely chopped fresh parsley
• Fried Wontons:
• 6 wonton wrappers
• 2 T. vegetable oil

1. Strip leaves from watercress; finely chop 1/4 c., reserving remainder, and beat into cheese along with cream, lemon rind, pepper. Gently spread onto 4 wontons. On a dinner-size plate, alternate twice one spread wonton with one batch salmon, topping with a plain wonton, to form a 3-layer napoleon; repeat on another plate to make a second one. Toss cucumber, onion, remaining watercress with juice, oil, salt and pepper; scatter around napoleons, and strew over parsley.
2. Fried Wontons:
3. In batches, fry wontons in very hot oil until golden (about 1 min). Draon on paper towels.

watercress, cream cheese, light cream, lemon rind, pepper, salmon, julienne cucumber, red onion, lemon juice, oil, salt, fresh parsley, wontons, wonton wrappers, vegetable oil

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-napoleons-1203920 (may not work)