Peel and chop the potatoes. Dice the onions. Sauté the onions and potatoes in a pot. Add the fish stock and season with freshly ground allspice and black pepper.
Bring to the boil and cook on medium heat for 15 minutes.
Cut the salmon fillet into 2-cm cubes. Add the cream, finely chopped dill and salmon cubes into the pot and bring the soup to the boil.
Add the butter and decorate the soup with fresh herbs. When serving, crown the portions with a spoonful of rainbow trout roe.
Instead of salmon fillet, the recipe can be made with Kuusamon Kala Rainbow Trout in oil, or Smoked Vendace in oil (3 cans).