Salmon With Cucumber-Dill Cream Napoleons |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cook time includes 30 minutes of thaw time. From Ingredients:
1 pepperidge farm frozen puff pastry sheet (1/2 package) |
1 cup sour cream |
1/2 cup chopped cucumber |
3 tablespoons chopped fresh dill weed or 3 tablespoons dill weed, crushed |
1 (14 ounce) can swanson chicken broth (1 3/4 cups) |
1/4 cup chablis (optional) or 1/4 cup other dry white wine (optional) |
1/4 teaspoon pepper |
6 salmon fillets, 1-inch thick (about 1 1/2 lb.) |
Directions:
1. THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F.
2. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 minute or until golden. Let cool.
3. MIX sour cream, cucumber and 2 tablespoons dill weed. Refrigerate until serving time.
4. MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 minute or until fish is done.
5. SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tablespoons sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tablespoons sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture.
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