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  1. 3 leeks
  2. 2 tbsp butter
  3.  100 g heavy cream
  4. 2 skinless salmon fillets
  5. salt and pepper
  6. puff pastry sheet
  7. 1 egg

Put the chopped leeks into a saucepan, adding the butter and 2-3 tbsp water. Cook for about 10 min. Remove and let it cool. Add the heavy cream, salt an pepper.

On a floured surface, roll out the pastry and cut it into squares for the “pockets”. Place a spoon of the leek mixture on a square, then top with salmon fillet, lightly seasoned before (the salmon should be better cut in two, to fit better the pockets).

Fold the ends over the top, to make a pocket.

Brush the pockets with egg wash and bake for about 20 min or until browned (in a preheated oven at 180 degrees C).