Instructions

Soup:

1. Start by trimming green off leeks. Cut leeks in half, and slice in thin half moons.
2. Render pan hot with butter
3. Take potatoes and cut off ends and skin. Cut potatoes in half and cut into ¼” cubes
4. Once butter is melted in pan, add leeks and coriander. Sweat leeks until translucent in color
5. Add in potatoes, with chicken stock and garnish
6. Stir in cream and add in Bay Leaves
7. Season with salt and black pepper
8. After a couple minutes, remove potato slice that will be used for garnish
9. Once soup is hot throughout, and softened a bit, add soup to blender with a splash of chicken stock. Pulse soup in blender until smooth. Add sour cream, salt, black pepper and Sherry vinegar. Pass soup through China Cap, or small colander, into pot to strain. Place in refrigerator to chill.

Salmon:

1. Take two thin smoked salmon fillets and lay flat together. Place potato slice on one end of salmon fillets
2. Roll tight, and cut off excess salmon. Cut into cubes
3. Dip fresh chive in boiling water to blanch. Wrap chive around salmon/potato cube and tie, (almost like wrapping a gift).
4. Take bamboo skewer, place chive through loop in bamboo skewer and tie.

To Serve:

1. Using small shot glasses, pour soup into shot glass.
2. Place smoke salmon skewer into soup (bamboo skewer in soup, leave salmon outside shot glass)
3. Serve