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.

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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RID#24030

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