Peel and chop the onion and cut shalot.Ochistit potatoes into thin slices. In a saucepan, heat the olive oil and saute the shallots, add the potatoes and fry for about a minute, add the wine, let it evaporate half. Add broth, milk, cream and cook for 15 minutes. Make puree from soup by blender, add salt and pepper. Cut the smoked salmon into thin slices. Add mustard soup. Ladle soup into bowls and garnish with salmon and dill.