Salmon soup is a clever way of getting kids to eat some fish, as the fishy texture is lost in the blended soup.
Melt the butter in large pan over a medium heat. Add the onion and garlic and cook for 2 minutes, until just starting to soften. Add the potatoes and salmon.
Pour in the vegetable stock and white wine and bring to the boil. Reduce the heat and simmer for 20 minutes, until the potatoes have softened.
Blitz the soup until smooth with a hand-held blender. Stir in the crème fraîche and dill and season with the lime juice and some salt and pepper. Just before serving, stir in the lime zest