Preheat Oven to 375°F / 190°C

• Peel and slice the potatoes into 1/8” thick slices and poach them until cooked 95%..
• In a sauté pan, heat 2 tablespoons of butter and when hot and melted cook the shallots and the leeks VERY SLOWLY slice until translucent and light golden brown, it could take 15 to 20 minutes.
• Fold two 12 x 16 inch parchment papers in half; make the fold on the 16 inch side you should end up with a folded piece 8 x 12 inch rectangle. Cut each pieces into a heart shape.  Unfold and brush the inside center lightly with soft butter. Arrange the cooked potatoes on top of the butter and brush the top of the potatoes with more butter.  Add salt and pepper, add the sour cream on top pf the potatoes slices.  Add a few peas on top of each potatoes slices.  Add the salmon on top of the potatoes and add salt and pepper.  Top the fish with the shallot and leek fondue and chopped chives.  Add a few drops of Sambucca for the last ingredients.
• Fold the other half of the paper over the fillets and, starting with the top, make 1” folds all around the perimeters and press to crimp and seal. Close the final crimp and fold underneath to hold. 
• Place the papillottes on a baking sheet and bake until puffed and lightly browned, 12 to 14 minutes. 
• Serve immediately.