100% would make it again

4 large leeks
2 tablespoons unsalted butter
2 1/4 pounds skinless boneless salmon fillet
1/4 cup chopped fresh dill leaves
1 teaspoon freshly grated lime zest
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 tablespoon water a 17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions)

Accompaniment: Sour-Cream Chile Sauce

Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.

In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.

Preheat oven to 400°F.

Bake pie in middle of oven until pastry is golden brown, about 30 minutes.

Serve pie warm or at room temperature with sauce.

Serves 6.

Gourmet

February 1999

A Cook from Swarthmore, PA on 12/03/99  
Wow! A real hit at a recent brunch! Easy and delicious - what more can you ask?

A Cook from Ridgefield, CT on 10/21/99  
Easy, great tasting recipe. Results look gourmet, but without the fat usually associated with these kinds of recipes.

A Cook from Austin, TX on 08/15/99  
I made these as small appetizers, about 50 with one box of fillo and served the dill sauce on the side. They were very popular especially with my French guests. I can count on them to tell me if they really like a recipe. All in all a very impressive presentation and delightful taste. It also helps the presentation to recite the story of this recipe. Serve champagne....good champagne with this for a splendid finish!

mickeyn@netvision.net.il ( mickeyn@netvision.net.il ) from tel aviv isreal on 07/24/99  
very very good! made it 5 times & every body loves it.

A Cook from north carolina on 04/16/99  
Very good and quite easy to make