Salmon Cucumber Dill Cream Napoleons
1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets Use (1
1 cup sour cream
1/2 cup chopped cucumber
3 tablespoons chopped fresh dill weed or 3 teaspoons dried dill weed, crushed
1 can (14 1/2 ounces) Chicken Broth (about 1 3/4 cups)
1/4 cup Chablis or other dry white wine (optional)
1/4 teaspoon pepper
6 salmon fillets, 1 inch thick each (about 1 1/2 pounds)
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F. Unfold
pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each
strip into 2 rectangles. Place 2 inches apart on baking sheet. Bake 15 minutes
or until golden. Remove from baking sheet and cool on wire rack.
In small bowl mix sour cream, cucumber and 2 tablespoons dill. Refrigerate until
In medium skillet mix broth, wine, pepper and remaining dill. Over medium-high
heat, heat to a boil. Place fish in broth mixture. Reduce heat to low. Cover and
cook 10 minutes or until fish flakes easily when tested with a fork.
Split pastries into 2 layers, making 12 layers in all. Spread 1 tablespoon sour
cream mixture on each of 6 bottom layers. With slotted spoon gently remove fish
from broth mixture and place on sour cream layers. Top each with 1 tablespoon
sour cream mixture and top halves. Discard broth mixture. Serve with remaining
sour cream mixture. Makes 6 napoleons.
* Note: Cucumber dill cream can be made ahead and stored in refrigerator for up
to 24 hours.