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Let's make my family friendly, super simple salmon on crout
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First, top and tail your leeks, quarter them lengthways and then thickly slice
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Make sure you rinse them thoroughly. Add the butter to a frying pan over a medium low heat and when bubbling, add the leeks
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Fry for five minutes, stirring often so they don't brown. Then remove from the heat and stir in your bwasan cream cheese until melted
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Roll out one of the pastry sheets and add the leeks and bwassan mixture to the middle
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Use the back of the cooking spoon to level the mixture out into roughly the same shape and size of the salmon fillet
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Deskin your salmon and add it to your creamy bed of leeks. You can tidy up the leek mixture if needed
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Next, egg wash all the pastry edges and lay over the second puff pastry sheet, making sure it hugs the salmon fillet all round
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Then seal the two sheets together, the quickest way is to go around with a fork
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or you can crimp the pastry with your fingers like so, which takes a little longer
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before you seal the ends cut off any pastry excess if you do use the crimping method you can go
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around with your thumb to ensure a good seal then egg wash the pastry all over and make a cross
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or v shape cut in the center for the steam to escape then carefully transfer your salmon on
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crout to your baking tray and bake for 30 to 35 minutes until deep golden brown and the bottom
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of the pastries cooked
