In a soup pot, heat the butter over medium-high heat and cook the sliced onion until wilted and transparent, but not browned.

Pour in the salmon broth and potatoes, bring to a simmer and add salt to taste. Simmer gently until the potatoes are tender.

Add the salmon, freshly diced, plus the herbs and heavy cream. Let this simmer 5 minutes. If wanted, add the reserve salmon you picked when you made the broth.

With a ladle in one hand and a whisk or fork in the other, slowly ladle some hot broth into the egg yolks, all the while whisking the egg yolks. You want to temper them so the yolks won't curdle in the soup. Whisk in another ladle, then one more. Pour this into the soup, stir well and turn the heat as low as it will go. Let this warm up a minute or two.

Top with sour cream or skyr and serve hot.

❤️ Góð Matarlyst! (Bon Appétit)