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Ingredients
- 1.25 L Fish stock
- 1 LB salmon filet cut into 1’ cubes
- 1 carrot thinly sliced
- 1 leek thinly sliced with tough green end discarded
- 1 lb potatoes peeled and cubed
- 1 cup double cream
- 2 ozs unsalted butter
- Fresh dill
Ingredients
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Instructions
- Soften leeks and carrot a little in the butter
- Add stock and potato
- Simmer until potato is almost cooked
- Add salmon pieces and cook for a further 5 minutes
- Add cream and dill and serve