Feuilleté Saumon Poireaux


Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon  and leeks in a cream sauce all wrapped up in a puff pastry.  Anna and William made it for us one evening after her return home and it is incredible.

550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste


Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.

Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.

Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.


* Skinning salmon is advanced cookery – there are YouTube videos that can show you how. 

Feuillete Sauman-Poireau.JPG

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