Aumonière de Saumon à l?oseille (Crispy Salmon and Sorrel Parcels)

Ingredients: (for 4 gourmets)
4 Brik sheets
4 fresh Salmon Steaks
4 slices of smoked salmon
50 g Sorrel leaves
40g fresh cream
Pepper
Melted butter

Method:
Preheat the oven to 230°.
Cut the fresh salmon into small cubes;
Cut the smoked salmon into long slices.
Chop the Sorrel leaves roughly. Make a sauce with the fresh cream and the sorrel leaves by combining together with some freshly ground pepper.

Spread a Brik sheet and apply some melted butter all over.

Take2 tbsp of fresh salmon and cover it over with a slice of smoked salmon. Place it in the middle of the sheet and spread some sorrel cream sauce to cover the whole thing. (We don?t need the mixture to be too watery; so, the cream can be reduced or increased according to the texture)

Pleat the sheet from all sides and join in the middle, with two toothpicks, to form a kind of bag and cover with an aluminum sheet. Do the same with the rest of the ingredients.

Bake in the oven for about 15 to 20 minutes.

Serve with a Beurre Blanc sauce and of course, if served with a Muscadet or Graves (Bordeaux) or a Sancerre at 8-10°C, it will be perfect.