Ingredients
- 240g Salmon fillets chopped into bite sized pieces
- 1 vegetable stock cube (add enough liquid to cover ingredients about 300 ml)
- Generous knob of butter
- 2/3 leeks, finely sliced
- 4 potatoes, peeled and cut into 4-5mm cubes
- 4 tbsp double cream
- Sea salt and freshly ground black pepper
- Thyme leaves. Finely strip the leaves of the twigs through your fingers.
Instructions
- Bake the salmon in the oven 200c for 20 mins in tin foil.
- Heat the butter in a large pan over a medium-low heat. Add the leeks and sweat gently for about 10 minutes until soft. Add the potatoes and stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
- Stir in the cream and salmon. Reheat gently, without boiling, add salt and pepper.
- Ladle into warm bowls and finish with a scattering of thyme.
- Serve with bread and butter.