Remove the skin from the salmon, cut into 1-inch chunks and set aside. In a 3-4 quart pot, melt butter and gently sauté the leek until translucent. Add the stock, cubed potatoes, and sliced carrot. Bring to a low boil and cook until potato is fork-tender. Pour cream into a separate bowl and slowly whisk in about ½ - ¾ cups of the hot broth. Then stir warm mixture into pot. (This keeps the cream from curdling when added to the pot.) Gently lay in the salmon chunks and cook about 5 minutes, or until salmon is done. Sprinkle on chopped dill, and salt and pepper to taste. Serve with fresh kale, rye bread, or toast, a squish of lemon and a few radish sprouts if desired.