INGREDIENTS
•
1 lb salmon filet, skinned and cut into largish chunks, reserve the skin
•
1/2 stick, 4 tablespoons, unsalted butter
•
1 large leek, trimmed, sliced, and well rinsed
•
5 cups (1,25l) fish stock (can be substituted with water)
•
1 lb russet potatoes, peeled and diced
•
1 large carrot, sliced
•
1 cup (10g) fresh dill for garnish, finely chopped, divided
•
1 cup (250ml) heavy cream
•
1/4 tsp allspice
•
salt and pepper to taste