Start by unwrapping and defrosting the fish in a bowl and defrosting your puff pastry sheet. Preheat oven to 425 degrees Fahrenheit and start prepping the dill dip.

Place dill and garlic in the bowl of a food processor with the S blade and process until well combined. Remove and place in a mixing bowl. Add your mayo, lemon juice, and a pinch of salt to the dill/garlic mixture and stir until well combined. If you are doubling or tripling the amount for the freezer, make sure to take off some of the dill/garlic mixture before adding the rest of the ingredients.

Unwrap the thawed puff pastry on a cookie sheet lined with Gefen Parchment Paper. Spread a thin layer of dill dip all over. Top with your defrosted fish loaf, leaving a little room on all sides so it doesn’t spill out as you roll it up. Roll your puff pastry deli roll style, lengthwise (longer end to longer end).

Brush with the egg wash and bake for 25 minutes, or until browned and crispy. Let cool, slice, and serve with a side of the dill dip.