Ingredients for 8 turnovers
2 ready-to-unroll puff pastry sheets
2 leek whites
200 g fresh salmon
2 slices of smoked salmon
15 cl white wine or water
Dill, Espelette pepper

Sauté the sliced leek whites for 15 minutes in a tablespoon of oil, then pour in the white wine. Cover and cook for 10 minutes. Add the fresh salmon and cook for approximately 5 minutes. Remove the leeks and salmon, and add to the pan approximately 10 cl of crème fraîche (or soy cream), 1 tsp of starch to thicken, a pinch of Espelette pepper, to taste. Return the leeks and flaked salmon to the pan. Allow to cool completely, then add the dill.

Oven at 200°. Slice the smoked salmon into thin strips. Place a little of the leek-salmon filling in the centre of each turnover, then add a strip of smoked salmon. Fold the turnovers closed, brush with egg yolk, make a crosshatch decoration on top, and bake for approximately 15 minutes.

As the smoked salmon is already salty, I did not add any salt, but that is a matter of taste.