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Salmon and Leek in Pastry

Recipe Information

Ingredients

• 25g butter
• 500g leeks, trimmed and finely sliced
• 3 x 15ml spoons double cream
• salt and freshly ground black pepper
• 750g salmon, filleted and skinned
• 250g shortcrust pastry

Method

Melt the butter over a moderate heat and cook the leeks gently for 1 minute.

Add the cream and cook for 15 minutes, stirring occasionally until the leeks have softened. Season well.

Preheat the oven to 220°C, 425°F, Gas Mark 7.

Cut the salmon into 2 even sized pieces and season well.

Place half the leek mixture on top of one piece, cover with the second piece of salmon and top with the remaining leeks.

Roll the pastry thinly into a rectangular shape large enough to wrap the salmon.

Place the salmon near the edge of the pastry, fold it over the top and seal the edges well. Brush with beaten egg.

Place the salmon parcel on a baking tray and bake for 20 minutes.