Peel the potatoes and cut them into 2 cm cubes. Wash the leek and slice it thinly. Peel the carrot and cut it into rounds. Cut the salmon into 3 cm chunks.

In a large saucepan, melt the butter over medium heat. Add the leek and soften it for 5 minutes without letting it brown.

Add the potatoes, carrot, fish stock, allspice berries and bay leaf. The liquid should just cover the vegetables. Bring to the boil, then cook for 15 minutes over medium heat, until the potatoes are tender.

Pour in the cream and add salt. When the soup simmers again, turn the heat down to the minimum and add the salmon chunks. Poach for 5 to 6 minutes over very low heat, without boiling and without stirring too much, until the salmon is just cooked.

Remove the bay leaf. Season with white pepper, adjust the salt and stir in half of the chopped dill. Serve immediately, sprinkled with the rest of the dill, with rye bread and butter.