In a pot with butter, sauté the leek sliced into rounds and the carrot cut into slices.
Once the leeks have softened, add the chopped potatoes, pour in the water, and season with salt and black pepper to taste.
Boil for 15 minutes at medium temperature or until the potatoes are soft.
Add the salmon cut into cubes, cook for about 3-5 minutes or until the salmon is cooked through.
Pour in the sweet cream, stir, turn off the stove, cover with a lid, and wait another 5 minutes.
Before serving, add the freshly chopped dill.
If desired, squeeze the juice of one lemon.
Enjoy!
