Salmon with Cucumber-Dill Cream Napoleons - Ginsberg's Foods
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.
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Cooking tools:
- Cooling rack
- Oven
- Baking sheet
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Fork
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 3/4 cup sour cream or plain yogurt
- 1/2 cup cucumber, chopped
- 3 Tbsp Fresh dill weed, chopped (or 1 Tbsp dried dill weed, crushed)
- 2 Tbsp all-purpose flour
- 1/2 17.3 oz pastry sheets (thawed)
- 1 3/4 cups Swanson Chicken Broth
- 1/4 cup chablis wine (or other dry white wine)
- 1/4 tsp Ground black pepper
- 1 1/2 pounds salmon fillet (1 inch thick)
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