Preheat your oven to 355 °F.

Take two sheets of silver foil and lay them on a flat surface.

Place the salmon fillet in the center of the foil.

Cover the salmon fillet with a layer of smoked salmon, ensuring it's completely covered.

Clean the leek by rinsing it under cold water. Then, slice it into rings.

Rinse the tomatoes, then cut them into wedges.

Scatter the leek rings and tomato wedges on top of the salmon.

Pour cream over the salmon and vegetables, then season with salt and pepper to taste.

Fold the foil tightly around the salmon to create a sealed bag, ensuring no openings remain.

Place the sealed foil packet in the oven and bake for 30 minutes.

While the salmon is baking, peel the potatoes and cut them into chunks.

In a separate pot, bring salted water to a boil and add the potato chunks. Cook until fork-tender, about 15-20 minutes.

Once the potatoes are cooked, drain them and mash them with a bit of salt and pepper to taste.

Once the salmon is cooked, carefully unwrap the foil (watch out for steam) and serve with your creamy salmon topped with leeks and tomatoes, alongside a generous serving of mashed potatoes or boiled potatoes. Enjoy your meal!