Peel and dice the potatoes, parsnips and celery. Halve and slice the leek, wash. Cook everything in the pressure cooker for 5 minutes according to the instructions!

Then drain the vegetables and put them back in the pot! Puree with vegetable stock! Add the cream fine and season with nutmeg, pepper, garlic pepper and sea salt.

Cut salmon into strips. Add the salmon and dill to the soup and save a small remainder of the salmon for decoration.

Spread the soup on bowls. Top with a little sour cream, sprinkle with salmon strips and dill!