Wash the leeks then finely slice them.
You can use both the white and green part.
Melt the butter in a small pan on medium heat. Gently cook the leaks for 5 min.
Add the double cream and lemon juice. Simmer gently for about 10 min for the cream to thicken.
Spoon in the creme fraiche/greek yoghurt and season with salt and pepper.
Cook the salmon fillets to your liking. Serve with creamed leeks and boiled
baby new potatoes