1⁄2 Cup (8 tbs), sliced (White Part Only, 3 Leeks)
1⁄2 Cup (8 tbs)
Fresh lemon juice
1 Bunch (100 gm)
Season the salmon and potato with salt and pepper.
Pack a thin layer of potatoes on the flesh side of each salmon fillet.
Add enough vegetable oil to liberally cover the bottom of a 10-inch skillet or saute pan.
Place over medium-high heat.
When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.
Fry 3 to 5 minutes until golden brown, then gently turn over.
Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch.
Remove and keep warm.
In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.
Add the stock and simmer until tender.
Transfer to a blender and puree the leeks and stock.
Pass through a fine-meshed sieve.
Adjust the seasoning with lemon juice, salt, and pepper.
Set aside and keep warm.
In a clean blender, puree the chives with the 1/2 cup olive oil.
Allow to settle, then strain.