SMOKED SALMON BISQUE

Serves 6

60g/2oz/¼ cup butter

1 leek, trimmed and thinly sliced 1 onion, chopped

100g/3.5 oz/2 cups mushrooms, sliced 1 garlic clove, crushed

950ml/32 fl oz/4 cups fish stock 115g/4oz smoked salmon, chopped 400g/14oz tinned chopped tomatoes 2 tbsp fresh parsley leaves, chopped 2 tbsp fresh dill, chopped, plus extra to serve

Salt and black pepper

3 tbsp flour

250ml/8 fl oz/1 cup milk 300g/11oz/0.7lb salmon fillet, cut into cubes

250ml/8 fl oz/1 cup cream

To serve:

Crème fraîche

1 Melt the butter in a large saucepan over a medium heat and cook the leek, onion, mushrooms and garlic for 10 minutes until soft.

2 Add the stock, smoked salmon, tomatoes, parsley and dill. Cook for five minutes until heated through. Season with salt and pepper.

3 Whisk the flour with the milk and pour into the saucepan, stirring to combine. Stir in the salmon and simmer for five minutes until cooked through.

4 Purée the soup until smooth. Stir through the cream and season well. Serve hot with a small dollop of crème fraîche and some fresh dill.

Per Serving 304kcals, 19.3g fat (8.6g saturated), 11.2g carbs, 4.5g sugar, 21.4g protein, 1g fibre, 0.75g sodium