Salmon with Cucumber-Dill Cream Napoleons


Looking to impress your guests?  Try this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky puff pastry and served with an elegant, make-ahead sour-cream dill sauce.

  • Thaw: 40 minutes
  • Prep: 35 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 26



  • 3/4 cup sour cream  or plain yogurt

  • 1/2 cup chopped cucumber

  • 3 tbsp. chopped fresh fresh dill weed  or 1 tablespoon dried dill weed, crushed

  • 2 tbsp. all-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), 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 lb. salmon fillets, 1-inch thick (about 6 fillets)


  1. Heat the oven to 400°F.  Stir the sour cream, cucumber and 2 tablespoons dill weed in a small bowl.  Cover and refrigerate.

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles. Place the pastry rectangles onto a baking sheet.

  3. 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.  Split each pastry into 2 layers, making 12 layers in all.

  4. Heat the broth, wine, black pepper and remaining dill weed in a 10-inch skillet over medium heat to a boil. Add the fish to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.  Season the fish with salt and additional black pepper.

  5. Spread 1 heaping tablespoon sour cream mixture on each of 6 bottom pastry layers. Top each with 1 fillet fish, 1 heaping tablespoon sour cream mixture and a top pastry layer. Discard the broth mixture.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Submitted by:
Arend Julius K.
Date: 3/6/2006

5 star rating

"This is a superb entree. I had ten guests for dinner and they loved it!"

Submitted by:
Mary L.
Date: 3/10/2006

5 star rating

"Elegant, easy, and light. Perfect for spring lunch or afternoon tea."

Submitted by:
Alison B.
Date: 5/19/2006

5 star rating

"Excellent! Really impressive dish with vert little work. Good choice for ladies lunch, shower etc. The pastry and sauce can be made earlier in the day and then just poach the salmon."

Submitted by:
Date: 5/20/2006

4 star rating

"I love Puff Pastry!"

Submitted by:
Angie J.
Date: 6/24/2006

4 star rating

"I made this and shared it with my co-workers. Everyone loved it including me. I will definitely make this again.Thank You !!"

Submitted by:
Arend Julius K.
Date: 1/5/2009

4 star rating

"I served this on two occations. This is a very impressive appetizer."

Submitted by:
Barbara L.
Date: 5/13/2008

4 star rating

"Everyone's asking for this recipe!"

Submitted by:
Karen K.
Date: 5/18/2007

4 star rating

"mmmmmmmm good"

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