This soup always is a winner. If you can’t find fresh salmon use smoked salmon instead. Try and use wild caught salmon for its greater sustainability but also much reduced contamination risk.

Vegetable chowder with salmon (serves 4)

1 tbsp unsalted butter
2 leeks, trimmed and sliced
2 medium sized potatoes, peeled and chopped
3 cups (750 ml) fish or vegetable stock
1 1/3 cups (300 ml) milk
sea salt and cracked black pepper
freshly grated nutmeg to taste
1 small head cauliflower, roughly chopped
1/3 cup sour cream
2 tbsp lemon juice
2 x 7oz (200g) skinless salmon fillets
olive oil
1/3 cup fresh dill, chopped

Melt the butter in the saucepan over medium heat. Add the leek and cook for 5 minutes or until softened. Add the potato, stock, milk, salt, pepper and nutmeg and cook for 5 minutes. Add the cauliflower and cook for a another 10 minutes or until the vegetables are soft. Remove from the heat and stir through the sour cream and lemon juice. Using an immersion blender puree the soup.
While the soup is cooking, heat a non sticking frying pan over high heat. Brush the salmon with oil and season with salt and pepper. Cook for a few minutes each side or until cooked to your liking. Flake the salmon and serve the soup topped with the salmon and dill.