Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium fennel bulb, fronds removed, cut in 1/2 inch pieces
2 tablespoons flour
Salt
2 tablespoons all-purpose flour
1/2 pound russet or yukon potatoes, peeled, cut in 1/2 inch pieces
4 cups water
2 pounds hot smoked salmon, broken in chunks (or 1 pound smoked salmon + 1 pound uncooked salmon filet)
1 cup heavy cream
1 teaspoon freshly ground black pepper

1 tablespoon olive oil 1 tablespoon butter 1 medium onion, chopped 1 medium fennel bulb, fronds removed, cut in 1/2 inch pieces 2 tablespoons flour 2 tablespoons all-purpose flour 1/2 pound russet or yukon potatoes, peeled, cut in 1/2 inch pieces 4 cup s water 2 pounds hot smoked salmon, broken in chunks (or 1 pound smoked salmon + 1 pound uncooked salmon filet) 1 cup heavy cream 1 teaspoon freshly ground black pepper

eat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion becomes translucent and the fennel softens, 3 minutes. Add flour and cook, stirring, 1 minute. Add potatoes and water. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer 10 minutes.
Taste for salt – depending on how salty the salmon is, you may need more. Serve hot, garnished with fresh parsley or chopped fennel sprigs.