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. —Kimberly Laabs, Hartford, Wisconsin
Puff Pastry Salmon Bundles
Puff Pastry Salmon Bundles
Prep Time
20 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 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
Directions
- Preheat oven to 400°. 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.
- 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.
- Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.
Nutrition Facts
1 each: 611 calories, 46g fat (11g saturated fat), 69mg cholesterol, 536mg sodium, 36g carbohydrate (2g sugars, 5g fiber), 11g protein.
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