• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 17.3 ounce packages of frozen puff pastry, thawed
  • 8 6 ounce salmon filets, skin removed
  • 1 egg
  • 1 tablespoon water
  • 2 cups shredded cucumber
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt


  • On a lightly floured surface, roll each pastry sheet into a 12 x 10 inche rectangle. Cut each into two 10 x 6 inch rectangles. Place a salmon fillet in the center of each rectangle.
  • Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15 x 10 x 1 inch baking pan; brush with remaining egg mixture.
  • Bake at 400 degrees for 25-30 minutes or until pastry is golden brown. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with the bundles.


Categories: Seafood 

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