• 2 medium leeks, trimmed, washed well, and sliced thin (see Note)
• 2 tablespoons olive oiI
• 1 14-ounce jar roasted red peppers, drained and coarsely chopped (about 1 1⁄2 cups)
• 1 tablespoon bottled horseradish
• coarse kosher or sea salt
• freshly ground black pepper
• 1 pound frozen puff pastry, thawed
• 1 1⁄2 pounds salmon fillet, skinned and cut into 4 pieces
Preheat the oven to 400°F.
In a large skillet, cook the leeks in the oil over moderate heat, stirring, for 5 minutes. Add the peppers and cook the mixture, stirring occasionally, for 15 to 20 minutes, until the mixture is as dry as possible without browning. Stir in the horseradish, salt, and pepper; let cool.
On a lightly floured surface, roll out half the dough and fit it into a 9-inch pie plate, leaving some overhang. Spread half the vegetable mixture in the bottorn. Season the salrnon with salt and pepper and arrange the pieces on top of the vegetables as evenly as possible. Top the salmon with the remaining vegetables. Brush the edge of the dough lightly with water.
Roll out the remaining dough until it is large enough to fit over the top with a generous overhang, and drape it over the pie. With scissors, trim the dough to within 1⁄4inch of the pie plate’s rim. Pinch and tuck the edge of the dough under, sealing it with the back of a fork pressed against the rim. Cut out a 1⁄2-inch hole in the top for a vent.
Bake the pie for 35 minutes or until golden brown. Let stand for 10 minutes before slicing.
NOTE: Leeks add a distinct delicate flavor, but a little grit can ruin an entire dish. Always wash them carefully.Trim the root ends and the tough dark green leaves. Split each leek lengthwise to within 1⁄2inch of the root end. With the leafy end hanging down, wash each leek under running water, separating each leaf to get out all of the dirt.
The pie can be assembled 8 hours in advance, kept uncovered and refrigerated.
Thanks to Leslie Glover Pendleton for this recipe