Melt the butter in a pot over medium heat. Add the onion, celery and garlic and cook until tender, about 5 minutes. Sprinkle in the flour and mix well. Slowly stir in the stock. Bring to a boil, and then reduce the heat to a gentle simmer. Add the bay leaf, potatoes, smoked salmon and halibut and cook until the potatoes are just tender, about 10-15 minutes. Stir in the cream and dill and gently simmer a few minutes more. Season with salt and pepper and serve.
Recipe Options: Use cod, snapper or salmon in the soup instead of halibut. Use flakes of hot smoked salmon instead of cold smoked. Make the chowder more of a mixed seafood one by replacing a 1/2 pound of the halibut with 100 grams of hand or machine peeled shrimp and 3 or 4 large East Coast scallops, thinly sliced. Add these items when you're asked to add the halibut and smoked salmon.