Puff Pastry Salmon Bundles

• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 8 salmon fillets (6 ounces each), skin removed
• 1 large egg
• 1 tablespoon water
• 2 cups shredded cucumber
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon salt

1. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle.
2. 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 15x10x1-in. baking pan; brush with remaining egg mixture.
3. Bake at 400u0b0 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 bundles.

pastry, salmon, egg, water, cucumber, sour cream, mayonnaise, dill weed, salt

Taken from www.tasteofhome.com/recipes/puff-pastry-salmon-bundles/ (may not work)