Instead of chicken or turkey, use a 14 3/4-ounce can of red or pink salmon, drained and flaked.
Purchase leeks with brightly colored leaves and an unblemished white portion. The smaller the leek, the more tender it will be. Refrigerate in a plastic bag up to 5 days. Before using, trim the root and leaf ends. Slit the leeks from top to bottom and wash thoroughly to remove dirt trapped between leaf layers.