400g of peeled potatoes diced
300g of diced swede
1 large onion chopped
1 leek chopped & washed
1 whole smokie picked down (de-boned & skinned)
50g of smoked salmon
50g of butter
50gof plain flour
400ml fish stock
400ml of milk
Salt and pepper
Soften the onions and white of the leek in a deep pot then add all the rest of the vegetables and cook for 2-3 mins.
Add the butter and flour and mix to make a roux.
Slowly add in the milk and stock as to not make it lumpy.
Cook until the vegetables and nearly soft then add the fish.
Cook until all is cooked well and no longer tastes of flour, remember to stir slowly as to not break up the fish too much.
Finish with the saffron and season with salt and pepper.