Ingredients:
1.5l chicken stock
800g floury potatoes, peeled and diced
1 leek, diced
400g smoked salmon fillets
200g shallots
100g garden peas
170ml single cream
1 lemon
sea salt and cracked black pepper, to taste
Method:
Add the chicken stock to a pan and bring to a boil. When boiling add the potatoes and leek then bring the pan to a simmer. Continue cooking for about 20 minutes, or until the potatoes have softened then add the peas. Cook for a further 4 minutes then take off the heat and set aside.
Arrange the salmon fillets on a baking tray and squeeze the juice of the lemon over them. Sprinkle with salt and black pepper then transfer to an oven pre-heated to 200°C and roast for 15 minutes, or until just cooked through.
Remove from the oven then use a fork to break into large flakes. Add the fish to the stock then stir in the cream. Dice the shallots and add these to the pan. Allow to heat through, but do not boil. Ladle into warmed soup bowls and serve.
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