Salmon with Cucumber-Dill Cream Napoleons

Looking to impress your guests?  Try this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky puff pastry and served with an elegant, make-ahead sour-cream dill sauce.
  • thaw: 40 minutes
  • prep: 35 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 100 minutes
  • Serves: 6

Recipe

Ingredients

  • 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 3/4 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
  • 1/4 cup chablis wine or other dry white wine
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pound salmon fillet, 1-inch thick (about 6 fillets)

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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