- 4 leek, trimmed and finely chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g full-fat crème fraîche or cream cheese
- 6 sheets filo pastry
- 2 skinless salmon fillet
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Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
Keep any filo sheets you’re not working with covered with a just-damp tea towel to stop them drying out. Make sure you re-wrap any leftovers tightly in cling film.