Savory Napoleon Cake with Canned Fish

Name: Savory Napoleon Cake with Canned Fish
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 11 servings
Ingredients: 1 kg Puff pastry; 10 g Green onion

This savory Napoleon cake is made with crisp puff pastry layers, canned fish, eggs and carrot filling. After resting overnight, the layers soften and the cake slices neatly for serving.

4.4

(2)

Updated : 06 November, 2026

Easy

More than 1 hour.

Ingredients

1 kilograms

Puff pastry

250 grams

Canned fish

4

Chicken eggs

1

Carrot

100 grams

Mayonnaise

180 grams

Cream cheese

2

Garlic

to taste

Salt

Decorating

10 grams

Green onion

2 teaspoon

Pomegranate

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare the ingredients. Choose canned fish according to your taste; the original recipe uses salmon in oil, but other canned fish in oil will also work. Hard-boil the eggs in advance. Boil the carrot until tender and let it cool.

Step 2

Thaw the puff pastry according to the package instructions. Divide it into 5 portions and roll each one out to about ¼ inch thick.

Step 3

Use a serving ring to cut the pastry into equal circles. For a square or rectangular cake, trim the layers with a ruler or knife so they are all the same size.

Step 4

Line a baking sheet with a silicone baking mat or parchment paper. Place one pastry layer on the sheet and arrange the scraps alongside it, leaving some space between them. Prick the pastry with a fork and bake in an oven preheated to 355°F for about 20–25 minutes, until golden.

Step 5

Bake all 5 pastry layers in the same way. Transfer them to a plate and let cool completely. Keep the baked scraps uncovered in a separate container so they stay crisp; they will be used to coat the cake.

Step 6

Prepare the fillings. Transfer the canned fish to a bowl without draining all the liquid, as a little of it will help keep the cake moist. Mash the fish with a fork.

Step 7

Peel the boiled eggs and grate them coarsely. Transfer to a separate bowl, add 1–1½ tablespoons mayonnaise, season lightly with salt and mix well.

Step 8

Peel the cooked carrot and grate it coarsely. Add the pressed garlic, salt to taste and mayonnaise, then mix well.

Step 9

Place a serving ring on a platter. Put the first pastry layer inside and gently press it down with your hands to flatten it slightly.

Step 10

Brush the first pastry layer with about 1 tablespoon mayonnaise.

Step 11

Spread half of the mashed fish evenly over the pastry.

Step 12

Place the second pastry layer on top and press it down gently. Spread the carrot filling evenly over the surface.

Step 13

Add the third pastry layer and press gently. Brush with mayonnaise and spread the egg mixture evenly over it.

Step 14

Add the fourth pastry layer, brush it with mayonnaise and spread the remaining canned fish over the top.

Step 15

Cover with the fifth and final pastry layer. Cover the cake with plastic wrap, place a cutting board on top and add a light weight. Refrigerate overnight, for at least 12 hours.

Step 16

The next day, remove the cake from the refrigerator. Trim any uneven edges with a knife, then spread cream cheese over the top and sides.

Step 17

Place the reserved baked pastry scraps in a blender or food processor and pulse into fine crumbs.

Step 18

Generously coat the top and sides of the cake with the pastry crumbs.

Step 19

Decorate the savory Napoleon cake with dill, parsley, chopped green onions, pomegranate seeds, green or black olives, or red caviar as desired.

Author note

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