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.
- 1 cup sour cream
- 1/2 cup chopped cucumber
- 3 tbsp. chopped fresh dill weed or 1 tbsp. dried dill weed, crushed
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1/4 cup Chablis or other dry white wine
- 1/4 tsp. ground black pepper
- 6 salmon fillets, 1-inch thick (about 1 1/2 pounds)
- Heat the oven to 400 degrees F. Stir the sour cream, cucumber and 2 tablespoons dill weed in a small bowl. Cover and refrigerate until serving time.
- Unfold the pastry sheet on a lightly floured 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.
- Spread 1 tablespoon sour cream mixture on each of 6 bottom pastry layers. Top each with 1 fillet fish, 1 tablespoon sour cream mixture and a top pastry layer. Discard the broth mixture. Serve the Napoleons with the remaining sour cream mixture.