Slice the carrots and leeks into fine julienne strips and blanche in boiling water for 3 minutes. Drain and refresh.
Mix chopped parsley with the whipped cream
Take 1 sheet of filo pastry, cut in 2 halves and lay it upon itself in a criss-cross fashion, brushing melted butter between the sheets
Lay one fillet of seasoned salmon on top of pastry, place ¼ of the leek and carrot mixture on salmon. Spoon ¼ of herbed cream on the vegetables.
Pull the pastry together using water on the finger to form a little parcel. Brush outside with melted butter. Repeat with the remaining fillets. Place them on a greased baking tray and bake for 15 minutes.
Cherry Tomato compote:
Heat the olive oil in a saucepan over a moderate heat. Add the garlic, cherry tomatoes, sugar, salt and basil.
Cover the saucepan, reduce heat and cook for 15minutes.