Puff Pastry Salmon Bundles

Puff Pastry Salmon Bundles

Taste of Home

The combination of tender salmon, fresh cucumber sauce and a crisp, flaky crust makes this impressive dish perfect for special occasions. Mom likes to decorate the pastry with a star or leaf design for holidays.

Ingredients:

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

Directions:

On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. Cut each into two 10-in. x 6-in. 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-in. x 10-in. x 1-in. baking pan; brush with remaining egg mixture. 

    Bake at 400° 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. Yield: 8 servings.