Step 1

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

Step 2

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.

Step 3

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

Step 4

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.