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Ingredients:
- 3 can Oregon’s Choice Royal Chinook Salmon
- 4 Tbsp Butter
- 1 lb Potatoes
- 3 Leeks
- 3 Carrots
- 5 Cups fish broth or vegetable broth.
- 1 Cup heavy cream
- 1 Bunch of fresh dill
- 1 Lemon
- Salt and pepper to taste
Directions:
1. Cut leeks into thin rounds, peel and slice carrots into rounds and cut the potatoes into cubes. In a large saucepan, sauté the leeks and carrots in 4 tbsp butter over medium heat.
2. 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. Reduce heat to low.
3. Drain and shred salmon and chop the dill finely. 10 minutes before serving, stir in the salmon, dill and cream. The cream should not boil. Garnish with lemon slices and additional dill.
