Start this recipe by cutting the salmon into small squares and season well with salt and pepper. Next, mix the cream cheese and the chopped dill together in a small bowl. Using a sharp knife, cut the rolled puff pastry into small squares, approximately 6cm in size. Lay the puff pastry squares out and lightly brush the edges with some of the beaten egg. Place a teaspoonful of the herbed cream cheese into the centre of the pastry squares, followed by place a piece of the salmon. Bring the four corners of pastry together in the middle to form a parcel and press all edges together to seal. Place the salmon parcels on a baking tray covered with non-stick baking paper, and glaze with the remaining beaten egg. Bake in the oven at 200`c for about 15-20 minutes, or until the puff pastry is cooked. The salmon en croute can be served hot or cold.