I skipped the roux, and used butter, a sweet onion, garlic, bay, thyme, water, table cream, celery, carrot, and savoy cabbage. I added the cooked salmon a few minutes before serving to warm it gently.
What I made was like a French version of lohikeitto with cabbage.
I will try the same recipe with her ingredients and smoked fish next time.
We added fresh lemon at the table.
