1 ounce unsalted butter

1 large leek, finely chopped (white part only)

1 medium carrot, chopped

5 medium potatoes, peeled and chopped into 1/2-inch cubes

5 cups fish stock

15.8 oz salmon fillets, skinned and cut into 1-inch cubes

150 ml (1.7 fl oz) double cream (heavy cream)

1 bunch dill, roughly chopped 2.6 oz

Salt and pepper to taste

Melt the butter in a large, heavy-bottomed pot and saute the leek for 7-8 minutes over medium heat until it softens.

Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.

Add the salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.

Stir in the dill and simmer for another minute. Season to taste and serve with extra dill on top and a splash of lemon juice if you like.

*adapted from https://skinnyspatula.com/