Cut the leeks into thin strips and wash them well. Peel and slice the carrots and cut the potatoes into cubes. Cut the fresh salmon into large cubes. Chop the dill finely.

In a large saucepan, sauté the leeks and sliced carrots in butter or olive oil.

Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked.

10 minutes before serving, add the salmon chunks and cream. Cook over medium heat for 3-5 minutes until the salmon is cooked. The cream should not boil. Close the lid and wait another 5 minutes.

To finish, add the fresh dill. Serve in a bowl and decorate with more dill, black pepper, and a drizzle of lemon juice if desired.