Serves 4

Ingredients

• 30gm  unsalted butter
• 2 leeks, trimmed and finely chopped
• 300gm baby (new) potatoes, chopped
• 3 cups (750ml) fish stock
• 1 ¼ cups (310ml) milk
• Sea salt and cracked black pepper
• 500gm cauliflower, roughly chopped
• 1/3 cup (80gm) sour cream
• 2 tablespoons lemon juice
• 2 x 200gm salmon fillets, skin off
• Olive oil, for brushing
• ½ cup dill sprigs

 

Method

1. Melt the butter in a saucepan over medium heat. Add the leek and cook for 3-4 minutes or until softened.
2. Add the potato, stock, milk, salt and pepper and cook for 5 minutes.
3. Add the cauliflower and cook for a further 10 minutes.
4. Remove from the heat and add the sour cream and lemon juice.
5. Using a hand held electric blender, partially puree the soup. Set aside and keep warm.
6. Meanwhile, heat a large non-stick frying pan over high heat.
7. Brush the salmon with oil and sprinkle with salt and pepper.
8. Cook for 2-3 minutes each side or until cooked to your liking.
9. Flake and add to the soup.
10. Divide between bowls and top with the dill to serve.