This recipe can be changed so you can add your favorite type of fish. Just substitute the salmon with your choice. When purchasing your salmon or favorite type of fish, ask your supplier to remove the skin and bones.

Bring the milk to the boil and poach the salmon fillets for 2 minutes. Carefully lift the salmon fillets out of the milk using a slotted spoon. Place onto a chopping board and cover with a damp cloth. Grill the bacon till it becomes crispy on both sides then chop finely. Heat the butter in a large frying pan and add the onions and cook till soft. Add the leek and sweat for a further 3 minutes. Add the flour and cook for 2 more minutes. Stir in the fish stock and whisk well. Bring to the boil. Add the warm milk, cover the fry pan and simmer for 15 minutes. While this is simmering, boil the potatoes in salted water for 10 minutes. Drain the potatoes and add to the chowder. Just before you serve the chowder, whist together the egg yolks and cream with a small amount of hot soup and then stir into the rest of the soup off the heat. Do not re boil. Place the salmon chowder into your serving bowl and garnish with the chopped bacon and a small piece of smoked salmon.

3 ounces fresh smoked salmon

9 ounces milk

2 rashes bacon

1 ounce butter

1 onion, finely chopped

1 small leek, sliced thin

2 tablespoons plain flour

18 ounces fish stock

1 medium potato, diced into small cubes

2 egg yokes

3 ounces thick cream

Sea salt and cracked pepper

Time to make 1hr Serves 2