Method
Preheat oven to 200°C/gas mark 6.
Fry leeks in a large pan for 10 minutes until softened. Take off heat and stir in cream cheese, salmon and a pinch of black pepper.
Lay a sheet of filo pastry onto a large chopping board and brush with a little oil. Top with another sheet of pastry and brush with oil.
Place half a cod fillet in the middle then top with cream cheese mixture. Twist pastry around fish to make a parcel and place on a lightly oiled baking tray. Repeat for other parcels.
Bake for 25–30 minutes/until golden.
For potatoes, lightly grease a baking dish (16cm x 20 cm). Heat the butter in a medium saucepan, stir in the onion and garlic. Cook over a low heat. Add the cream cheese and gradually stir in the milk, continue heating until just melted.
Layer half the potatoes into the greased dish and pour over half of the cream cheese sauce. Top with the other half of the potatoes and the remaining sauce, seasoning each layer.
Sprinkle with the cheese and bake for 1–1.5 hours (oven 200°C/gas mark 6) until golden and the potatoes are cooked right through. Cover with foil after 30 minutes of cooking to prevent excessive browning.
Serve with roast cherry tomatoes.