Subject: Pepperidge Farm Salmon with Cucumber Dill Napoleons
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 24 2000 - 19:17:14 EST
Food for Thought:
The hardest arithmetic to master is that which enables us to count our
blessings. (Eric Hoffer)
Recipe of the Day:
Napoleons conquer the dinner menu in this deliciously different -- yet
easy -- meal idea from
Pepperidge Farm Puff Pastry.
Pepperidge Farm Salmon with Cucumber Dill Napoleons
Thaw Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 pkg. (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1
sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tbsp. chopped fresh dill weed or 1 tbsp. dried dill weed, crushed
1 can (14 1/2 oz.) Swanson Chicken Broth (1 3/4 cups)
1/4 cup Chablis or other dry white wine (optional)
1/4 tsp. pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold
marks. Cut each strip into 2
rectangles. Place 2? apart on baking sheet. Bake 15 min. or until
golden. Remove from baking sheet and
cool on wire rack.
MIX sour cream, cucumber and 2 tbsp. dill. 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 min. or until fish flakes easily.
SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tbsp.
sour cream mixture on each of 6
bottom layers. Top with salmon, 1 tbsp. sour cream mixture and top
layer. Discard broth mixture. Serve
with remaining sour cream mixture. Makes 6 napoleons.
Shopping List:
1/2 pkg. (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1
sheet)
1 can (14 1/2 oz.) Swanson Chicken Broth (1 3/4 cups)
6 salmon fillets, 1? thick (about 1 1/2 lb.)
Sour cream
Cucumber
Fresh dill weed or dried dill weed,
Pepper
Chablis or other dry white wine (optional)
Kitchen Clip:
Red (Sockeye) and Pink (Humpback) Salmon are the varieties most commonly
found in supermarkets.
Refrigerate fresh salmon, tightly wrapped, immediately after purchase
and use within 2 days of
purchase.
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