The creamy potato soup tastes less rich when paired with the tangy smoked salmon.

2 tablespoons butter

1½ cups chopped leeks, white part only,

1 pound Yukon gold potatoes, peeled, cut into 1-inch dice

2 cups milk

2 cups chicken stock

Salt and freshly ground pepper

Salmon tartare:

1 tablespoon finely chopped red onion

2 tablespoons white wine vinegar

½ teaspoon dried tarragon

1 teaspoon chopped capers

½ teaspoon Dijon mustard

4 ounces (125 grams) smoked salmon

Heat butter in soup pot over medium heat. Add leeks and potatoes and sauté for 2 to 3 minutes until leeks are limp. Pour in milk and stock and simmer for 15 minutes or until potatoes are soft. Season well with salt and pepper.

Purée in a food processor or blender until smooth. Reheat when needed.

Combine onion, vinegar, tarragon, capers and mustard in a bowl.

Chop salmon very finely. Fold into reserved onion mixture and season with pepper to taste.

Divide soup between serving bowls and place a dollop of tartare on top of each serving. Serves 4.