I came up with this recipe as a way to make an easy salmon mousse (my recipe from Joy of Cooking was really labor intensive), and also to use puff pastry, something I had recently discovered. This is a great appetizer that always impresses and is really easy to make.
Preheat the oven to 400 degrees Fahrenheit. While the oven is heating, prepare the salmon mixture. Mix together both packages of pink salmon, the smoked salmon, the shallot, the cream cheese and the dill. You might not use all of the cream cheese; the mixture should be creamy, but not runny.
Unfold both sheets of puff pastry. Cut each sheet into rectangles along the line of the fold. Cut each rectangle into 5 equal pieces.
Take a piece of puff pastry, and gently stretch it a little with your fingers, being careful not to tear it. Put a generous spoonful of the salmon mixture into the middle of the pastry. Pull up the sides to create a "pouch." Repeat with the remaining pastry. Bake at 400 degrees for 10 to 15 minutes, or until pastry is puffed and golden.
Note: These can be made ahead and frozen unbaked. Bake from frozen for a little bit longer than if the pastry was thawed. You may want to line the baking sheet with parchment paper to protect the bottoms from getting too dark if you bake from frozen.