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.
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 Free-Range 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)
How to Make It
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.
