* 4 Salmon steaks, about 2.5 cm thick, skin on
* 750ml Fish stock or Court bouillon
* Salt to taste
* 10 White peppercorns
* 1 Bay leaf
* 1 small Onion, peeled and Diced
* 1 teaspoon Oil
* 2 large Carrots, peeled and cut into 5 cm lengths
* 6 medium Potatoes, peeled and Diced
* 2 x 180ml Milk
* 180ml Cream
* 2 tablespoons Flour
* 12 Dill sprigs, finely chopped

===Method===
* In large Saucepan, bring the Salmon, Stock, White peppercorns, Bay leaf and Salt to a Boil.
* Reduce the heat, cover and Simmer until the Salmon is cooked - about 15 minutes.
* In a small pan, heat the Oil and sauté the Onion until softened
* One the Salmon is cooked, remove from the Stock and leave to cool.
* Add the Potatoes and Carrots to the Salmon water and Boil until almost done.
* After Salmon has cooled, remove the skin and carefully remove any bones.
* When Potatoes and Carrots are almost done, add 180ml of Milk, the Cream and the Onion.
* Mix the remaining 180ml Milk with the Flour and add to the Potatoes and Carrots.
* Cook until the Potatoes and Carrots are done, then add the Salmon and Dill and stir gently.

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