• 1kg skinless salmon fillets diced into 2cm cube
  • 2 large finely diced leeks
  • 50g butter
  • 350ml single cream
  • 1/2 tsp allspice
  • 750g charlotte potatoes diced in 2cm cubes
  • 1.5L fish stock
  • 30g chopped fresh dill
  • Salt and pepper to taste
  • 4 Bay leaves


  • STEP 1
    Heat butter in large saucepan or stockpot to melt and add leek and soften for 2-3 mins
  • STEP 2
    Add potatoes and just enough water to almost cover and boil for 4 mins until starting to go soft
  • STEP 3
    Reduce to a simmer, Add bay leaves and salmon cubes. Cook for 3-4 mins or until flesh color changes
  • STEP 4
    Add cream, stock, allspice and salt and pepper to taste and continue to simmer for 15 mins, stirring gently to not break up salmon
  • STEP 5
    Just before serving stir in chopped dill. Serve with crusty bread

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