For this one, I used radioactive (sorry, I mean dyed) smoked haddock (mainly because I couldn’t get any undyed!).
Slice a leek or two into thin disks and soak in cold water for 15 minutes, to remove any soil from between the layers.
Drain and place in a saucepan with a knob of butter and a splash of water. Cook gently over a low heat for 10 minutes,
stirring from time to time. Meanwhile, put small new potatoes on to boil in salted water and simmer for about 15 minutes,
until cooked. Add to the leeks. In another pan, poach the smoked haddock fillets in water for about 8 minutes, until cooked.
Drain the fish and flake into large chunks, discarding any skin and bones, and keep warm. Add 3 - 4 Tbs crème fraîche to
the leeks and potatoes, season with a little salt and freshly-ground black pepper, add some chopped chives, bring to a simmer,
stirring, and serve in warm bowls, topped with the fish. Garnish with a few more chives.