Salmon Coulibiac

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1. 1Step 1: Sauté the leeks with half of the butter in a small saucepan over medium heat for 3 minutes, stirring regularly. Season with salt, add the chicken stock, and simmer until the leeks are soft. Let cool for 5 minutes.
2. 2Step 2: Transfer to a blender, add the rest of the butter, and process until smooth. Reserve.
3. 3Step 3: Sauté the rice with the olive oil in a small saucepan over medium heat for 1 minute, stirring constantly. Season with salt and pepper, add the white wine, and simmer until almost fully reduced. Add half of the chicken stock, simmer again until almost fully reduced, then repeat with the rest of the stock.
4. 4Step 4: Rectify the seasoning and stir in the leek purée. Transfer to a bowl, cover with plastic wrap, and let cool. The risotto will still look very runny, and that’s fine: the rice will absorb more liquid.
5. 5Step 5: Mix in the chives, and reserve.
6. 6Step 6: Place the salmon on a piece of plastic wrap, fold the fillet lengthwise, and roll into a 13″ long, 2.5″ diameter cylinder. Wrap tightly with another layer of plastic wrap, and freeze for 4 hours.
7. 7Step 7: Roll the puff pastry to a 12″ x 15″ rectangle. With the longer side of the rectangle facing you, line with the slices of smoked salmon, leaving 1″ clear on each edge except the one closest to you. Spread the leek risotto on top of the smoked salmon. Unwrap the salmon from the freezer, and position it near the edge of the rectangle closest to you. Brush the exposed puff pastry with egg wash, roll into a cylinder, and seal the dough on both edges. Transfer to a baking sheet lined with greased parchment paper, and brush all sides with egg wash. Bake in a 425 F oven for about 25 minutes, until golden brown.
8. 8Step 8: Let rest for 5 minutes while you prepare the sauce, then slice and serve.
9. 9Step 9: In a small saucepan, heat the white wine and 1/2 of the sour cream over high heat, and reduce by half. Remove from the heat, and mix in the vodka and the rest of the sour cream.
10. 10Step 10: Just before serving, add half of the salmon roe and chives, barely swirling the saucepan to incorporate them. Use the rest of the roe and chives to decorate the dish.