Ingredients

Makes 4 main-course servings

　　4 bacon slices, cut crosswise into 1-inch pieces

　　1 medium onion, cut into 1/2-inch cubes

　　2 celery ribs, cut into 1/2-inch cubes

　　1 pound boiling potatoes, peeled and cut into 1-inch cubes

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1 cup water

　　2 cups whole milk

　　1 pound skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces

　　2 tablespoons chopped fresh dill

　　1 tablespoon unsalted butter

　　

Step 1

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.

　　

Step 2

Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.