Salmon with Cucumber-Dill Cream Napoleons - Ginsberg's Foods

Salmon with Cucumber-Dill Cream Napoleons

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 Salmon with Cucumber-Dill Cream Napoleons
Campbell's Cucumber Dill Cream Napoleons
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Prep Time 35 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3/4 cup sour cream or plain yogurt
  • 1/2 cup cucumber, chopped
  • 3 Tbsp Fresh dill weed, chopped or 1 Tbsp dried dill weed, crushed
  • 2 Tbsp all-purpose flour
  • 1/2 17.3 oz pastry sheets thawed
  • 1 3/4 cups Swanson Chicken Broth
  • 1/4 cup chablis wine or other dry white wine
  • 1/4 tsp Ground black pepper
  • 1 1/2 pounds salmon fillet 1 inch thick
Prep Time 35 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3/4 cup sour cream or plain yogurt
  • 1/2 cup cucumber, chopped
  • 3 Tbsp Fresh dill weed, chopped or 1 Tbsp dried dill weed, crushed
  • 2 Tbsp all-purpose flour
  • 1/2 17.3 oz pastry sheets thawed
  • 1 3/4 cups Swanson Chicken Broth
  • 1/4 cup chablis wine or other dry white wine
  • 1/4 tsp Ground black pepper
  • 1 1/2 pounds salmon fillet 1 inch thick
Campbell's Cucumber Dill Cream Napoleons
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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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