In a large saucepan, heat the olive oil and cook the onions. Once the onion has become soft, pour in 3 glasses of water and throw in the bay leaf. Bring to a boil.

Prepare the potatoes. Reduce the heat and place the potatoes. Close the lid and cook until the potatoes are ready.

Put the salmon in the pan and cook for about 5 minutes. Then pour in the cream and mix.

Cook the gruel by mixing the starch with 1 tablespoon of water, stirring until the starch is completely dissolved. Add this gruel to the soup and cook until the soup thickens (this item, if desired, the more starch – the thicker the soup).

Throw the butter, stir and remove from heat.

Salt and pepper to taste. Sprinkle with plenty of chopped parsley or dill. When serving, squeeze lemon juice if desired.