Easy salmon en croûte

Trim the leeks, then wash and slice thinly. While still damp, put in a frying pan with 2 tbsp cold water. Warm over a low heat, then cover and cook for 8-10 minutes until softened. Leave to cool. Stir in the soft cheese.

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on the baking parchment it comes with and place on a baking sheet. Skin the salmon, then put it on one side of the pastry, leaving a 2-3cm border at the side. Season.

Spoon the leek mixture onto the fish. Brush the pastry edges with cold water or beaten egg (optional), then fold the pastry over the top of the fish and press the edges together to seal. Trim with a sharp knife to neaten the edges. Cut a small hole in the top to allow air to escape as it cooks. Trim any excess paper, then bake for 30-35 minutes, until golden and cooked through. Leave to rest for 10 minutes, then cut into slices.