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1. Using the sauté function, melt butter. Add carrots and leek. Cook, stirring occasionally, for 1-2 minutes or until they begin to soften. Season with salt and pepper.
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2. Add potatoes and chicken stock. Close lid to the Crock-Pot® Express Crock Multi Cooker and set to low pressure. Cook for 6 minutes and then manually release the pressure on the cooker (keeping your hands and face away from the steam). Add salmon and season with salt and pepper. Replace lid and set on low pressure for another 5 minutes. Wait 10 minutes and then release the pressure on the cooker.
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3. Stir in crème fraiche and dill. Serve with crusty bread.