Tarte Poireaux Saumon - Leek & Salmon Puff Pastry

I like to think of myself as somewhat crafty and creative, if not just a little bit artistic. After all, I often allow the phrase, “the kitchen is my canvas” to roll off my tongue.

Well, despite all my best intentions to mimic the looks of a Facebook video I saw (I guess that’s not very original or creative?… but I did create the filling on my own), what I envisioned to be a gorgeous crusted Tarte Poireaux Saumon (basically leek and salmon in a fancy fish shaped puff pastry) turned out not to be so much of a failure, just an unintentional and unfortunate final product.

Aesthetically.

Let’s be clear, here. Of course, it was absolutely delicious!

Other than my fish carving skills (as in, carving a fish shape out of puff pastry) not being up to snuff, I was rather disappointed that the gills I had originally created pre-baking, disappeared in the oven.
Ahh…well…who really needs gills anyway? Not this little fish!

So, my best intentions and inspiration:

• 

• 

I suppose it’s not so bad  “Just keep swimming, just keep swimming,” and always look on the bright side!

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Tarte Poireaux Saumon

2 sheets puff pastry, thawed and rolled out
8 oz. wild caught salmon
4 oz. crumbled blue cheese
2 Tbs. butter
4 large leeks, cleaned and finely chopped
sea salt and pepper
12 oz. sour cream
2 large egg yolks

Preheat the oven to 425 degrees.
Melt the butter in a large pan and add the leeks, along with plenty of salt and pepper. Sauté until the leeks begin to soften and turn a caramel brown color. Remove from heat and stir in the sour cream.

On a parchment lined pan, lay one piece of rolled out puff pastry down and spread the leek and sour cream filling inside, about the size of an 8″ circle, making sure plenty of dough is still left around all edges.
Top with the crumbled blue cheese and then the salmon.
Lay the second rolled puff pastry sheet atop and push down around the edges of the salmon mound.
Then, use your imagination and go to town carving out your own little fish charm.
Knives and spoons are the best tools here.
In a small bowl, whisk together the egg yolks and brush the outside of the fish.
Bake for about 20 minutes, until golden brown.