Salmon With Cucumber-Dill Cream Napoleons

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 dill weed, crushed

• 1 (14 ounce) can Swanson chicken broth (1 3/4 cups)
• 1/4 cup chablis (optional) or other dry white wine (optional)
• 1/4 teaspoon pepper
• 6 salmon fillets, 1-inch thick (about 1 1/2 lb.)

Directions

1. 1

   THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F.

2. 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. 3

   MIX sour cream, cucumber and 2 tablespoons dill weed. Refrigerate until serving time.

4. 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. 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.