Preparation time: 20 mins
Cooking time: 25 mins
1. Melt the butter in a heavy based saucepan then sauté the leeks, mint and onion until tender but not browned. Add the diced potatoes and stir to mix. Pour in the stock, bring to the boil, cover, reduce to a low heat and simmer for 15 minutes.
2. Add the peas and cook for a further 5 minutes, uncovered. Add the milk, lime juice, season with salt and pepper and liquidise in the pan using the Braun Multiquick 7 hand blender.
3. For the salmon tartare, place the salmon with the chives, olive oil and lemon juice in the Braun Multiquick 7 hand blender large chopper accessory. Blend to form a fine mince.
4. Season the salmon tartare and place a spoonful in each bowl. Pour the soup around the salmon tartare to serve.