Halve the leek lengthwise, cut into 5mm wide strips and sauté lightly in butter. Add wine, whipping cream and crème fraîche, cover and continue to cook gently for 5-10 minutes. Bind leek vegetables a little bit.
2. butter a loaf pan, spread the bottom with puff pastry, place the salmon on top and the leek form on top. repeat all together, finally place a pastry plate on top and decorate with puff pastry of your choice. Cook the pâté in a heated oven (200 °C) with circulating air for about 20-30 minutes.
3. garnish: blanch (scald) tomatoes, peel, remove seeds and finely dice the flesh. Mix with finely chopped chives and dress lightly with vinegar, oil, salt and pepper.