4-6 med. potatoes, peel and quarter
1 sm. onion, sliced
1 lb. smoked salmon
Butter (optional)
Fresh ground pepper
Chopped parsley

To avoid onions making your eyes tear, try putting onions in refrigerator first.

Barely cover potatoes and onions with unsalted water and boil until just turning tender. Place salmon on top and continue cooking until potatoes are soft and salmon is heated through. Serve in bowls with the broth from bottom of pan, a dab of butter and a grind of fresh pepper. Sprinkle with parsley. Serves 4.