Svetlana’s Recipes

Ingredients:

-1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
-1 cup sour cream
-1/2 cup chopped seedless cucumber
-3 tablespoons chopped fresh dill weed
-1 3/4 cups Chicken Broth
-1/4 teaspoon pepper
-6 salmon fillets, 1″ thick (about 1 1/2 lb.)

1. Thaw pastry sheet at room temperature 30 minutes
2. Preheat oven to 400°F
3. Unfold pastry on lightly floured surface
4. Cut into 3 strips along fold marks
5. Cut each strip into 2 rectangles
6. Place on baking sheet
7. Bake 15 minutes or until golden; let cool
8. Mix sour cream, cucumber and 2 tablespoons dill weed
9. Refrigerate until serving time
10. Mix broth, pepper and remaining dill in skillet
11. Heat to a boil and add fish
12. Cover and cook over low heat 10 minutes or until fish is done
13. Split pastries into 2 layers, making 12 layers in all
14. Spread 1 tablespoon sour cream mixture on each of 6 bottom layers
15. Top each with salmon, 1 tablespoon sour cream mixture and a top layer
16. Discard broth mixture
17. Serve with remaining sour cream mixture
18. Serve immediately