Salmon With Cucumber-Dill Cream Napoleons

Cook time includes 30 minutes of thaw time. From www.puffpastry.com

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  pepperidge farm frozen puff pastry sheet (1/2 package)
• 1  cup sour cream
• 1⁄2 cup  chopped cucumber
• 3  tablespoons  chopped fresh dill weed or 3  tablespoons dill weed, crushed
• 1 (14 ounce) can Swanson chicken broth (1 3/4 cups)
• 1⁄4 cup  chablis (optional) or 1⁄4 cup other dry white wine (optional)
• 1⁄4 teaspoon pepper
• 6  salmon fillets, 1-inch thick (about 1 1/2 lb.)

Directions

1. THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F.
2. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 minute or until golden. Let cool.
3. MIX sour cream, cucumber and 2 tablespoons dill weed. Refrigerate until serving time.
4. MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 minute or until fish is done.
5. SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tablespoons sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tablespoons sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture.