In a large pot, add the butter over medium heat. Add the onion and celery and cook, stirring for 5 minutes.

Add 1/2 of the chicken broth and the salmon. Poach the fish in the stock with the vegetables for 3-5 minutes. Scoop out the fish wilth a slotted spoon and keep warm.

Add the cauliflower and remaining broth to the pot and simmer until tender, about 5 minutes.

Add the cream cheese and allow it to melt into the broth, stirring.

Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.

Add the fish back to the pot with the creamy soup and heat through.

Season with salt, pepper, and dill.