• 1 ½  pounds of fresh salmon fillet

• ¼ cup lemon juice

• Salt and pepper

• 1 T. + 1 t. chopped fresh dill

• 2 T minced shallots or scallions

• ¼ cup sour cream

• ½ medium cucumber, peeled, seeded, and sliced thinly crosswise

• Egg wash

• 1 package puff pastry

Cut pastry in 7 ½ inch rounds.  Cut salmon into ¼ inch slices.  Pat dry. Place almon on pastry rounds.  Garnish with 1 tsp shallots, ½ t dill, 2 t sour cream, and several slices of cucumber. Fold in half.  Crimp edges.  Chill 10 minutes.  Preheat oven to 425 degrees.  Place turnovers in freezer for 20 minutes.  Brush each top with egg wash.  Make slits.  Bake 20 minutes.  Turn off oven and leave in for 10 more minutes. 

Serve with sauce:

Juice of one lemon, plus 3 T water.  Bring to boil.  Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).