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This recipe was uploaded by BigSpud
Take half the puff pastry and roll out to a rectangle slightly bigger than the size of your fish. Slice the salmon fillet in half horizontally and place one half on the pastry rectangle. Spoon the leek filling generously over the top of the fish, then place the other fish piece on top to give you a leek sandwich. The leek is going to keep the salmon moist whilst it cooks in its case. Lay the other piece on top of the fish and press down at the edges to seal - you may want to add a little egg white to help stick. Slash the top lightly to allow steam to escape and brush with egg white.
Place in a 200C oven for about 10 minutes, or until puffy and golden. Serve with mangetout and boiled new potatoes.