Chop the bones of the salmon and remove the grills of the salmon as they will make the stock bitter.
In a heavy bottomed pan, sweat vegetables gently with oil for 3-4 minutes and add thyme, peppercorns and white wine.
Add the bones to the vegetables and cover with cold water. Bring to the boil and skim cook for 20 minutes. Remove it and pass it through a sieve and keep it to make a delicious soup.
