Leek and Salmon Bricks or Samoussas

Ingredients

• 1 Leek (Use the first 4 layers for the wrappers; thinly slice the rest for the filling.)
• Butter (For cooking; quantity not specified.)
• 1 Salmon fillet (Flaked in the pan; weight not specified.)
• Salt (To taste.)
• Pepper (To taste.)
• 2 c. à soupe Cream cheese (Two generous spoonfuls; a thick and creamy texture is desired.)
• Grated cheese (Quantity not specified.)
• Burrata (For serving, a small amount; quantity not specified.)
• Olive oil (A drizzle for serving.)

Steps

1. 1

   Remove the first four layers of the leek and wash them thoroughly. Set them aside to form the wrappers.

2. 2

   Soften these leek leaves in boiling water for about 10 minutes, then drain them.

3. 3

   Thinly slice the remaining leek to prepare the filling.

4. 4

   Melt some butter in a frying pan, then add the sliced leek. Cook for a few minutes.

5. 5

   Add the salmon fillet to the pan. Flake it as it cooks, then season with salt and pepper.

6. 6

   Add two generous spoonfuls of cream cheese and some grated cheese. Mix until you obtain a thick, creamy filling.

7. 7

   Fold the leek leaves around the filling to form bricks or samoussas. The transcript mentions folding them but does not provide detailed instructions.

8. 8

   Bake for 10 to 15 minutes at 180 °C.

9. 9

   Serve with a little burrata and a drizzle of olive oil.

Notes

The specific folding method is not detailed in the source. The quantities of leek, butter, salmon, grated cheese, and garnish are not provided; the number of servings and preparation/cooking times beyond the explicitly stated durations are estimated.

Nutrition per serving

• main course
• without brick pastry sheets
• salmon
• oven-baked
• cheese
• creamy