Salmon with Cucumber-Dill Cream Napoleons
Servings Prep Time
6 35minutes
Cook Time
1hour
Servings Prep Time
6 35minutes
Cook Time
1hour
Ingredients
  • 3/4cup sour cream or plain yogurt
  • 1/2 cup cucumber, chopped
  • 3Tbsp Fresh dill weed, choppedor 1 Tbsp dried dill weed, crushed
  • 2Tbsp all-purpose flour
  • 1/217.3 oz pastry sheetsthawed
  • 1 3/4cups Swanson Chicken Broth
  • 1/4 cup chablis wineor other dry white wine
  • 1/4 tsp Ground black pepper
  • 1 1/2pounds salmon fillet1 inch thick
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.