Chop the carrots and potato into small cubes (make sure they are in small pieces in order that they can be cooked quickly).
Chop the salmon into cubes, but not as small as potato and carrots.
Sauté finely chopped garlic and onions, respectively with 2 tablespoons of olive.
Add potato and carrots, then sauté them.
Add 1 lt of water and salmon.
Add bay leaf, 4 tablespoons of olive oil and lemon juice, boil the water and cook on low heat for 20 minutes.
Put the yogurt into a bowl, crack the egg onto it. Take ½ ladle of hot water out of the pot and start mixing yogurt and egg while pouring the water gradually into the bowl. Addition of hot water prevents getting a not homo geneous mixture of yogurt with particles.
When the mixture of yogurt, egg and fish broth becomes homogeneous, pour it into the pot.
