Recipe for Braided Puff Pastry with Salmon and Leeks

MAKE THE LEEK FONDUE: Be sure to respect the indicated quantities to prepare your recipe! Preheat the oven to 210°C (190°C for fan-assisted). Remember to keep the puff pastry in the refrigerator until the last moment! Cut the leek in half lengthwise, then into very thin half-moons. Heat a drizzle of olive oil in a large skillet. Add the leek and cook covered over medium heat for 10-15 minutes. Stir occasionally.

CUT THE SALMON: When the leeks are soft, add the cream, salt, and pepper. Grate nutmeg (to taste) on top and mix. Remove from heat. Take the dough out of the refrigerator and roll it out on a baking sheet with parchment paper. Place the cubes of salmon in the center of the dough to form a straight line, no wider than 10 cm. Season with salt and pepper. Spread the creamy leeks over the salmon and sprinkle with grated cheese.

BAKING: With a sharp knife, cut strips of dough on either side of the filling in the center. Ensure you have the same number of cuts on each side and stop 1 cm from the filling. Fold the ends over, then cross the strips of dough one by one to form a braid. Separate the yolk from the egg white and beat the yolk in a small bowl. Brush the surface of the pastry with it. Bake for about 15-20 minutes or until the pastry is golden brown.

SEASON THE SALAD: In the meantime, make a dressing in a bowl by mixing a bit of mustard with olive oil and red wine vinegar. Season with salt and pepper, then add the dill. Just before serving, add the salad, cashews, and dried cranberries. Mix well.

To finish SERVING: Let the pastry cool for a few moments before cutting it. Serve the pieces on the plates with the salad on the side.