1. Heat 2 tablespoons (30 milliliters) of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring and adding small amounts of the stock to help steam the onion, for 5 minutes or until the onion is soft and translucent. Add the garlic and cook, stirring, for 1 minute or until fragrant.
I always have a jar of capers in my fridge - they're a great shortcut to a good punchy flavor. Here, they cut through the rich oily fish. This dish can be made in only a few minutes. I like to serve it with just some simply boiled new potatoes. Instead of salmon, it would be as good with fresh mackerel, an equally oily fish.
For my money rich tasting, sweet/salt gravlax beats out smoked salmon in the luxurious treat department. The lagniappes here are that gravlax is far less expensive than smoked salmon, and a little goes a long way.
Greece truly makes the most of vegetables. This is a complete, delicious one-pot meal; you won't miss meat. Curly endive cooks to softness and the bitterness is pacified. Arugula can also be used.
Serve the borscht with dollops of the dill cream, garnished with more of the dill.