Fish Chowder

Heat butter 25g butter and olive oil 2 tsp olive oil in a large saucepan over medium-high heat.

Add leeks 2 leeks, thinly sliced. Cook, stirring, for 5 minutes or until softened. Add potatoes 500g sebago potatoes, peeled, cut into small pieces. Cook, stirring often, for 5 minutes.

Sprinkle flour 2 tbsp plain flour over the cooked leek and potato mixture. Stir for 2 minutes. Slowly add the stock 1L chicken stock. Add 2 tsp of the fresh tarragon 4 tsp fresh tarragon, chopped, plus extra to serve and simmer, partially covered, for 15 minutes. Add the thickened cream 1/2 cup thickened cream, plus extra for serving. Season with white pepper White pepper, to taste. Stir through another 2 tsp chopped fresh tarragon.

Divide 2 x 150g flaked hot [smoked salmon fillets among bowls. Pour over soup. Sprinkle with fresh tarragon leaves.