Puff Pastry Salmon Bundles

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.