Puff Pastry Salmon Bundles
2 17.3 ounce packages of frozen puff pastry, thawed
8 6 ounce salmon filets, skin removed
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.