500g pack of ready made, all butter puff pastry

400g pork sausages - use one or two less and more apple....

Pink lady or eating apple - 1 grated - not enough...

1 teaspoon of dried sage - not enough...

Seasoning

1 Egg

To make the salmon en croûte

1. Take the pastry out of the fridge.
2. Heat the oven to 200°C.
3. Top and tail the leek(s). Slice the leek(s) lengthways and then each half lengthways again, and then into slices.
4. Melt a knob of butter in a saucepan, over a low to medium heat, being careful not to burn the butter.
5.  Sauté the leeks in the butter until soft.  Season with pepper and put to one side to cool.
6. Debone and skin the salmon fillets.
7. Grease a baking tray.
8. Cut the pastry into quarters.
9. Roll each quarter to approx 22 x 17 cm.
10. Lay a salmon fillet in the middle of one of the pastry oblongs.
11. Stir 1-2 tablespoons of finely chopped dill into the leeks and then spoon onto the top of the salmon fillet (as per image).
12. Beat the egg.
13. Fold one long side of the pastry over the salmon and leek, then brush the edge with egg.  Now fold over the other long side and 'stick' the pastry.
14. Egg wash the short ends of the pastry parcel and fold over to seal the pastry.
15. Place on the baking tray and repeat with the other salmon fillets.
16. Egg wash the salmon parcels and place in the hot oven for 30 minutes, until golden brown.

To make the dressing:

1. Place all the dressing ingredients into a jug and mix well to combine.