4 x 200g salmon fillets, skin off and pinboned
1 bunch dill, roughly chopped, plus extra for garnish
2 shallots, roughly chopped
½ head garlic, sliced in half
3 leeks, finely sliced
60g crème fraiche
100g smoked salmon, diced or sliced
Place the sliced leeks in a saucepan with a pinch of salt, then add butter and melt the butter over a low heat. Cook slowly, covered with a lid, for about 25 minutes until leeks are soft.
Meanwhile, place shallots, garlic and dill in the bottom of the steamer pot, then cover with water and place on medium heat. Once boiling place the steamer on top, and reduce to a simmer. Season the salmon portions with salt and pepper and place into steamer to cook for 8 minutes or until salmon is just cooked through.
Add crème fraiche and diced smoked salmon to cooked leeks, and stir to combine.
Place the leek mixture onto a plate and top with the steamed salmon and a sprinkle of dill.