Popular Topics

Salmon with Cucumber-Dill Cream Napoleons

Salmon with Cucumber-Dill Cream Napoleons

4.43 7

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.

serves 6 napoleons

Ingredients

cost per recipe: $17.78

The price is determined by the national average.

  • 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

    cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1/4

    cup chablis wine or other dry white wine

  • 1/4

    teaspoon ground black pepper

  • 1 1/2

    pounds salmon fillet, 1-inch thick (about 6 fillets)

view nutrition info

How to Make It

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

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

Step 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.

Step 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.

Step 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.

Step 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.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Buy Now
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

Buy Now
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Buy Now

Ratings & Reviews

(7)
  • bgmaidl

    January 5, 2009

    Salmon with Cucumber-Dill Cream Napoleons

    I served this on two occations. This is a very impressive appetizer.

    Was this helpful?

    (0) (0)
  • Kristine A.

    May 13, 2008

    Salmon with Cucumber-Dill Cream Napoleons

    Everyone's asking for this recipe!

    Was this helpful?

    (0) (0)
  • mikehag9

    June 24, 2006

    Salmon with Cucumber-Dill Cream Napoleons

    I made this and shared it with my co-workers. Everyone loved it including me. I will definitely make this again.Thank You !!

    Was this helpful?

    (0) (0)
  • 3gunther

    May 21, 2006

    Salmon with Cucumber-Dill Cream Napoleons

    I love Puff Pastry!

    Was this helpful?

    (0) (0)
  • heinze57

    May 19, 2006

    Salmon with Cucumber-Dill Cream Napoleons

    Excellent! Really impressive dish with vert little work. Good choice for ladies lunch, shower etc. The pastry and sauce can be made earlier in the day and then just poach the salmon.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed