Preparing the Leek and Fennel
Slice the fennel and leak using the white flesh only. Gently sauté in butter until soft and golden brown. The longer and slower you cook the leak and fennel the more flavour.

Making the Parcels
Once the pastry has thawed to room temperature use one sheet per salmon fillet. Place the salmon fillet in the middle of the pastry sheet and top the salmon with the sautéed leek and fennel. Sprinkle some chopped fresh dill over the leek and fennel, not to much as can be overpowering. Add salt and pepper to taste. Fold the pastry sheet over the salmon fillet as the video demonstrates. Brush the parcel with beaten egg.

Cook the salmon parcels in a moderate oven for 20 – 25 minutes or until the pastry is golden brown.

Making the Salad
Chop the parsley finely, slice the cucumbers and radish.

Combine the juice of 2 lemons with about 2 tablespoons of olive oil. Add salt and pepper to taste and mix in to the salad. Sprinkle with Sumac about 1 teaspoon.

Serve with the Salmon Parcels.

Enjoy.