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Main dishes

Salmon wellington

6 skinless Salmon fillets (4 to 6 ounces each)
Salt and freshly ground black pepper
1 10-ounce package creamed spinach, thawed
1 17 1/4-ounce package frozen puff pastry sheets, thawed for 20 minutes at room temperature
1 egg, beaten
Cucumber and Dill Sauce:
1 small cucumber, peeled and grated
3/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon dried dill weed or 1 tablespoon fresh dill weed
Salt and pepper, to taste

1. Preheat oven to 400 degrees. Slice salmon fillets in half horizontally. Season both sides with salt and pepper, then spread bottom half of each fillet with 2 tablespoons of the creamed spinach. Top with the other half.
2. Unfold one pastry sheet on a lightly floured surface. Roll out slightly, then cut into rectangular thirds. Place a spinach-filled salmon fillet on one end of the pastry. Brush edges with the beaten egg, then fold other end of pastry over top and seal. Press edges with a fork to seal and create a decorative pattern. Place on a parchment paper-lined baking sheet. Repeat with remaining pastry sheet and fillets.
3. Bake 25 minutes, until golden brown. Serve with Cucumber and Dill sauce, if desired.
Cucumber and Dill Sauce:
Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve. 
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