Salmon Puffs with Real Beurre Blanc, a recipe from the Worldwide Gourmet

Ingredients

• - 650 g (1 lb. 5 oz.) skinned boneless Salmon fillet
• - 1 medium leek
• - 1 knob of butter
• - 8 basil leaves (or substitute tarragon, oregano or sage)
• - 4 sheets of phyllo pastry (or brick pastry)
• - 4 pieces of string to tie the puffs
• - 45 ml (3 tbsp.) chopped French shallot
• - 45 ml (3 tbsp.) dry white wine
• - 15 ml (1 tbsp.) 35% cream
• - 90 ml (6 tbsp.) white wine vinegar
• - 125 ml (1/2 cup) Butter at room temperature