Salmon with Cucumber-Dill Cream Napoleons

Campbell's Salmon with Cucumber-Dill Cream Napoleons Recipe

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.

At a glance

Prep

35 min.

Total

1 hr. 40 min.

Serves

6

Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Cost per recipe: $15.48 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

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® Certified 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 fillets, 1-inch thick (about 6 fillets)

How to Make It

  • 1

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

  • 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.

  • 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.

  • 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.

  • 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.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

380 379 380

totalfat

20.7g 21g 20.5g

saturatedfat

9.1g 9.1g 9.1g

cholesterol

67mg 67mg 67mg

sodium

397mg 492mg 403mg

totalcarbohydrate

21.3g 21.3g 21.3g

dietaryfiber

1.1g 1.1g 1.1g

protein

26.8g 26.8g 26.8g

vitamina

8%DV 8%DV 8%DV

vitaminc

2%DV 2%DV 2%DV

calcium

4%DV 4%DV 4%DV

iron

6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24030