Cut the salmon into bite-sized pieces and set aside.

In a large pot, bring the water to a boil.

Peel and dice the potatoes, and add them to the pot.

Clean and chop the leek, onion, and carrot and add them to the pot.

Add the bay leaf, allspice berries, salt, and black pepper to the pot.

Let the soup simmer for about 15-20 minutes, until the potatoes are cooked through.

Add the salmon to the pot and let it simmer for an additional 5-10 minutes.

Remove the bay leaf and allspice berries.

Add the heavy cream and chopped dill to the pot, and let it simmer for another 5-10 minutes.

Squeeze the juice of one lemon into the pot and stir.

Taste and adjust the seasoning as needed.