Leek Boats with Fish Filling
Place the white wine, bay leaf, peppercorns and salmon in a large saucepan. Top up with just enough water so that it covers the salmon.
Cover with a lid and bring the mixture to a simmer over a medium heat. Remove from the heat once simmering, but reserve to one side still covered.
Separate the strands of leek from one another and wash thoroughly. Drain the salmon strips and discard the bay leaf and peppercorns.
Arrange the strips of salmon inside the raw leek strands, using them as a vessel of sorts to hold the salmon.
Arrange in a criss-cross fashion on a serving platter. Season with pepper, then drizzle with the soy sauce before serving.