Salmon with Cucumber-Dill Cream Napoleons

Serves: 6

1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tablespoons chopped fresh dill weed OR 1 tablespoon dried dill weed, crushed
1 can (14 ounces) Swanson Chicken Broth (1 3/4 cups)
1/4 cup Chablis or other dry white wine OR other dry white wine (optional)
1/4 teaspoon ground black pepper
6 salmon fillets, 1-inch thick (about 1 1/2 pound)

THAW pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.

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 min. or until golden. Let cool.

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

MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 minutes or until fish is done.

SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tablespoon sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tablespoon sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission