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.
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.