Shelly's Recipe

SALMON NAPOLEONS WITH CUCUMBER DILL CREAM

Category: Fish and Seafood

1/2 pkg frozen puff pastry sheet, thawed at room temperature
1 cup sour cream
1/2 cup chopped cucumber
3 tsp dried dill weed, crushed
1 (14 1/2 oz) can chicken broth
1/4 cup Chablis or dry white wine
1/4 tsp pepper
6 salmon fillets, 1 inch thick (about 1 1/2 lbs)

Preheat oven to 400. Unfold pastry on a lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles and place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on a wire rack.

In a medium bowl, combine sour cream, cucumber and 2 tsp dill, for a sauce. Refrigerate until serving time.

In a skillet, mix broth, wine, pepper and remaining dill. Over medium-high heat, heat to a boil and place fish in broth. Reduce heat to low and cover. Cook about 10 minutes or until fish flakes easily when tested with a fork.

Split pastries into 2 layers, making 12 layers in all. Spread 1 tbsp sour cream mixture on each of 6 bottom layers and with a slotted spoon gently remove fish from broth and place on sour cream layers. Top with 1 tbsp sour cream mixture and top halves. Discard broth mixture. Serve with remaining sour cream mixture.