This is one of the new hit dishes at the workshop this year. The first time we served it we actually had several people request a second bowl instead of the rack of lamb being served as the main course! (The rack of lamb with the pesto and breadcrumb crust is another of the favorite recipes.) We’ve already had so many requests for the recipe, we decided to post it right away.

Ingredients:

• 3 Tbs unsalted butter
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced (about 1 cup)
• 1 large rib celery, thinly sliced (about 1/3 cup)
• 1/4 cup all-purpose flour
•  2 cups whole milk
• 2 8-oz bottles of clam juice
• 3 small red potatoes, cut into a 1/2″ dice (about 2 1/2 cups)
• 2 bay leaves
• 6 oz hot-smoked salmon, skin and bones removed, flaked into bite-size pieces (about 1 1/4 cups)
• 1/2 cup heavy cream
• 2 Tbs chopped fresh dill
• 1 Tbs fresh lemon juice
• Kosher salt and freshly ground black pepper

To Make:

Melt the butter in a 4-qt saucepan over medium heat. Add the leeks and celery, and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute.

Slowly whisk in the milk and clam juice, then bring to a simmer. Next, add the potatoes and bay leaves. Simmer gently until the potatoes are tender, about 12 minutes.

Add the salmon, cream, dill, and lemon juice, and cook until heated through, about 1 minute. Season with salt and pepper and serve!