Salmon with Cucumber-Dill Cream Napoleons
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Salmon with Cucumber-Dill Cream Napoleons

  • Thaw: 40 minutes
  • Prep: 35 minutes
  • Serves: 6

Ingredients & Directions

  • 3/4 cup sour cream or plain yogurt
  • 1/2 cup chopped cucumber
  • 3 tablespoons chopped fresh fresh dill weed or 1 tablespoon dried dill weed, crushed
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1.75 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth
  • Swanson® Natural Goodness® Chicken Broth
  • 1/4 cup chablis wine or other dry white wine
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds salmon fillet, 1-inch thick (about 6 fillets)

Heat the oven to 400°F.  Stir the sour cream, cucumber and 2 tablespoons dill weed in a small bowl.  Cover and refrigerate.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles. Place the pastry rectangles onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 12 layers in all.

Heat the broth, wine, black pepper and remaining dill weed in a 10-inch skillet over medium heat to a boil. Add the fish to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.  Season the fish with salt and additional black pepper.

Spread 1 heaping tablespoon sour cream mixture on each of 6 bottom pastry layers. Top each with 1 fillet fish, 1 heaping tablespoon sour cream mixture and a top pastry layer. Discard the broth mixture.