Salmon with Cucumber-Dill Cream Napoleons

1/2 pkg. Pepperidge Farm® 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 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/4 tsp. ground black pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)
Directions
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 on baking sheet.
Bake 15 min. or until golden.
Let cool.
MIX sour cream, cucumber and 2 tbsp. 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 min. or until fish is done.
SPLIT pastries into 2 layers, making 12 layers in all.
Spread 1 tbsp. sour cream mixture on each of 6 bottom layers.
Top each with salmon, 1 tbsp. sour cream mixture and a top layer.
Discard broth mixture.
Serve with remaining sour cream mixture.