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Cut the white part of the leeks into small slices.
Peel the carrots and cut into small pieces.
Cut the mushrooms and the candied lemons in half.
Finely chop the shallot.
Cut the salmon into large cubes.
In the pressure cooker, heat the oil, add the butter and fry the leeks, carrots, mushrooms, lemons and shallot over a medium heat for 5 minutes. Stir often to avoid browning the garnish.
Add the white whine and reduce by half, simmering for 5 minutes.
Add the vegetable stock, bring to the boil, then reduce the heat and cook gently with the lid on for 12 minutes.
In a bowl, mix the cream with the egg yolk, season with salt and pepper and pour the cream into the pressure cooker. Cook on a very low heat for 3 minutes.
Add in the salmon pieces and cook for another 5 minutes with the lid on.
Serve the dish with rice and sprinkle with fresh dill.
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