Poach 1 1/2-2 lb. salmon in water for  5-10 minutes.
Remove from pan and chill several hours or the night before.

Cook and drain 10 oz. box frozen spinach.

Cut sheets of puff pastry along the fold lines and roll into fish shapes.

Wrap the fish pieces in spinach, top with dill and enclose in puff pastry sheets.
Crimp edges, and wash with egg and water.

Bake in 400 oven for 25 minutes or until golden brown.

Serve with Dijon Dill Sauce:

4 T. Dijon
2 T. white vinegar
1 T. fresh dill
1 T. sugar
1/3 cup vegetable oil
salt and pepper