Here’s another recipe from our Head Chef, Magnus Jonsson, to keep you all going through this icy August!

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

Melt the butter in a saucepan over medium heat. Add the leek and cook for 3-4 minutes or until softened.

Add the potato, stock, milk, salt and pepper and cook for 5 minutes.

Add the cauliflower and cook for a further 10 minutes.

Remove from the heat and add the sour cream and lemon juice.

Using a hand held electric blender, partially puree the soup. Set aside and keep warm.

Meanwhile, heat a large non-stick frying pan over high heat.

Brush the salmon with oil and sprinkle with salt and pepper.

Cook for 2-3 minutes each side or until cooked to your liking.

Flake and add to the soup.

Divide between bowls and top with the dill to serve.