• 400g waxy new potatoes
  • a small bunch dill, chopped 
  • 100g (see below)  quick-pickled cucumber
  • 400g wild salmon fillet, skinned and diced to roughly 5mm
  • 2 tbsp crème fraîche

To serve

  • 1/2 cucumber, peeled and thinly sliced
  • 50ml white wine vinegar
  • 50g 
golden caster sugar


  • STEP 1

    Boil the potatoes, with a sprig of dill, until tender. Drain well, leave to cool, then dice.

  • STEP 2

    Toss the cucumber in a pinch of salt and leave to sit in a colander for at least 1 hour. Meanwhile, boil the vinegar and sugar for 1 minute and allow to cool. Add the cucumber to the liquid.

  • STEP 3

    To assemble the dish, fold the potatoes, salmon and cucumber (without the pickling liquid, initially) the dill, and 2 tbsp crème fraîche together gently. Add another tbsp of crème fraîche if all the salmon and potato isn’t lightly coated.

  • STEP 4

    Season, and if the flavour needs a lift, add a small amount of the reserved pickle liquid from the cucumbers. Serve cold with dark bread such as a rye crispbread or soda bread, and salted butter.


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