Chop finely 2 –3 medium size onions, and fry softly (not brown). Add 3 tablespoons of fish base (bouillon) and 3 normal size fresh rasped cucumbers (with rasping board), then heat until boiling. Add roughly 2- 2 ½ liters water and heat it again until boiling, then let it boil for approximately 2 minutes, add the salmon filet chopped to chunks about 3 by 3 cm.
Don't boil any more but let the salmon just soak in the hot water, adding about 2 good size dill bunches (medium fine chopped) together with the fresh cream or cooking cream (also creme fraiche ok). Also add about 50 grams of "Milerb"-brand or equal provence mix (small glasses) and some rough white pepper (be careful with the amount, though.
About half of a tee spoon full is ok).
You may use more provence mix according to your taste and also add some more fish base if you like. (see salt also nice if you feel a lack of saltiness). Then wait for roughly 10 minutes, letting the soup just soak for this time with the lid on top.
Now it is ready to serve!
You can of course let the soup stay longer under the lid and heat it up later. Even on the next day it is still ok.
This soup is very nice to serve with some home made rolls made of so called graham flower (a mix of whole wheat and other flour types). Served with melted butter on the warm rolls. This alone makes a whole satisfying meal for lunch or light evening meals.