Instructions
Follow the steps and taste along the way.
Prepare the vegetables and salmon
Cut the leek in half lengthwise, rinse thoroughly and slice into thin half-moons. Dice the carrot and celery finely. Peel the potatoes and cut them into cubes about 1.5 cm across. Cut the salmon into pieces about 3 cm wide.
Soften the leek and root vegetables
In a pot of at least 3 litres, heat the butter and oil over medium heat. Add the leek, carrot and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften but do not begin to brown.
Cook the potatoes
Add the potatoes and vegetable stock to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes can be easily pierced with a fork but are not falling apart.
Cook the salmon in the soup
Add the salmon pieces and simmer gently for 4 minutes. Pour in the cream and cook for another 2 to 3 minutes, until the salmon is no longer raw-looking in the centre and flakes easily. Do not let the soup boil vigorously, or the cream may curdle.
Season and serve
Turn off the heat. Stir in the finely chopped dill, lemon juice, salt and black pepper. Taste: the soup should be delicately salty, with the lemon balancing the cream without overpowering it. Serve hot.
