Ingredients
- 50g butter
- 1 leek , trimmed , cut lengthways, sliced and washed
- 1 bayleaf, fresh if possible
- 300mls chicken or vegetable stock
- 150mls cream
- 1 tsp horseradish
- 8 baby potatoes, cooked, peeled and sliced
- 250g salmon fillet, skinned and diced into 2cm chunks
- A squeeze of lemon
- Salt and black pepper
- Some chopped dill
- Put the butter in a pan, followed by the leeks. It will help if there's a little residual water on them so they will steam in the buttery juices.
- Add the bay leaf, cover and cook over a gentle heat for 10 minutes.
- Add the stock, pour in the cream and bring to a simmer.
- Stir in the horseradish, then add the potatoes and the salmon.
- Poach the salmon for three to four minutes, then add the lemon, seasoning and finally the dill. Serve immediately.
