Heat olive oil and water in a large pot, reduce heat to low and sauté onions for three minutes, until soft and glassy - they must not be brown.
Add potatoes and toss to coat.
Cook for two minutes and add stock and milk.
Simmer on a low heat for about 20 minutes or until potatoes are cooked.
Cool slightly before transferring to a blender.
Add lime juice and salmon and blend until smooth.
Season and chill until needed.
Serve topped with keta (salmon roe), lumpfish, caviar or simply sprinkled with herbs.
Note: Cut costs by using smoked salmon off-cuts instead of slices>
Values (per portion)
Energy 602 kJ; Carbohydrate 12g; Protein 9g; Fat 6g.