Serves 2

  • 50g butter
  • 1 leek, trimmed, cut lengthways, sliced and washed
  • 1 bayleaf, fresh if possible
  • 300ml chicken or vegetable stock
  • 150mls cream
  • 1 tsp horseradish
  • 8 baby potatoes, cooked, peeled and sliced
  • 250g Salmon fillet, skinned and diced into 2 cm chunks
  • A squeeze of lemon
  • Salt and black pepper
  • Some chopped dill


  1. 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.
  2. Add the bay leaf, cover and cook over a gentle heat for ten minutes.
  3. Add the stock, pour in the cream and bring to a simmer.
  4. Stir in the horseradish, then add the potatoes and the salmon.
  5. Poach the salmon for three to four minutes, then add the lemon, seasoning and finally the dill.
  6. Serve immediately.