Creamy Salmon & Leek Puff Pastry with a Touch of Lemon

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Sauté the Leeks: Heat olive oil and butter in a skillet over medium heat. Add the sliced leeks and sauté for 5-6 minutes until soft. Season with salt, pepper, and lemon zest. Remove from heat.

Prepare the Puff Pastry: Roll out the puff pastry and cut it into two pieces. Place one piece on the prepared baking sheet.

Season the Salmon: Season the salmon fillets with salt, pepper, and parsley. Place them in the center of the pastry.

Assemble the Dish: Spread a spoonful of crème fraîche or sour cream on top of each salmon fillet. Add the sautéed leeks on top of the crème fraîche.

Seal and Bake: Place the second sheet of puff pastry over the filling and press the edges to seal. Make a few slits on top to allow steam to escape.

Egg Wash: Brush the top of the pastry with a beaten egg for a golden finish.

Bake: Bake for 20-25 minutes, or until the pastry is golden and the salmon is cooked through.

Serve: Slice and serve warm with a sprinkle of fresh parsley on top.