Chyrel's Recipes From Friends

Salmon Cucumber Dill Cream Napoleons Recipe

Salmon Cucumber Dill Cream Napoleons


1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets Use (1 sheet)
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 400F. 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 serving time.
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.

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