- 3 leeks
- 2 tbsp butter
- 100 g heavy cream
- 2 skinless salmon fillets
- salt and pepper
- puff pastry sheet
- 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).