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Puff Pastry Salmon Bundles

 Puff Pastry Salmon Bundles
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.
8 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 611 calories, 46 g fat (11 g saturated fat), 69 mg cholesterol, 536 mg sodium,

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Puff Pastry Salmon Bundles (continued)

Nutritional Facts: 36 g carbohydrate, 5 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.