Salmon parcels | Daily Mail Online

SERVES 4

Parcels

20g unsalted butter

300g leeks (trimmed weight), halved lengthways, thinly sliced

sea salt and black pepper

4 x 125g skinned salmon fillets

2 x 320g sheets all-butter puff pastry

plain flour for dusting

1 heaped tsp dijon mustard

1 egg yolk blended with 1 tbsp water

Sauce

1 x 150g tub soured cream

2 tbsp nonpareille capers, rinsed and finely chopped

1 heaped tbsp finely chopped flat-leaf parsley, plus extra to serve

• Melt the butter in a large nonstick frying pan over a medium heat. Add the leeks, season and fry for 7-8 minutes until silky and just starting to colour, then transfer to a bowl and leave to cool. 
• Preheat the oven to 220C/200C fan/gas 7. Ideally you want quite wide, chunky salmon fillets. If they are longer than 12cm, trim the thinnest section and lay this trimming over the thin end. 
• Unroll the pastry sheets on to a lightly floured work surface with the long sides facing you, and cut them in half across. Smear a little mustard, the length of each salmon fillet, down the centre of the pastry and pile the leeks on top. Season the salmon fillets on either side then lay on top of the leeks. Trim the pastry sides so there is enough to wrap the fillets up with 1cm overlap. Bring one side of the pastry over the top, brush the edge with the egg wash and bring the opposite side over to form a parcel. If needed, trim the ends leaving 1cm, brush with the egg wash and turn in. 
• Place seam-downwards on a nonstick baking sheet. Brush the top and sides with the egg wash, score the top to create a diamond pattern and brush again. Chill until required. 
• Combine all the ingredients for the sauce with a little salt in a small bowl, cover and chill. Both the parcels and the sauce can be made a day in advance. 
• Bake for 25 minutes and accompany with the sauce plus extra parsley.