Serves 4
Preparation time: 20 minutes
Oven temperature: 200ºc
Baking time: 30 minutes

• 2 leeks, chopped
• 15ml olive oil
• handful fennel leaves, chopped
• 1 tin (212g) salmon, drained
• juice and grated rind of 1 lemon
• 250g ricotta cheese
• 1 egg
• 400g puff pastry, thawed

1 Fry the leeks in the olive oil until soft and glossy, and spoon into a mixing bowl. Chop the herbs finely and mix all the ingredients, except the puff pastry, together. Season.
2 Roll out the pastry on a floured surface so that the length is facing you. Slice the pastry into 10cm wide strips along the end of each short side. Spoon the ricotta filling along the centre of the pastry and fold in the sides towards the centre. Plait the pastry strips over the filling and press the ends together lightly. Brush with a little beaten egg and bake in a preheated oven for about 30 minutes, or until golden brown and done. Serve with fresh salad.

Words and image: Home magazine