Jersey royal salad with hot-smoked salmon

Method

1. Cook jersey royals in boiling salted water for 10-12 minutes until tender. Drain and tip into a large bowl.
2. Beat the crème fraîche with the extra-virgin olive oil, lemon juice and dijon mustard. Season, then add to the warm potatoes.
3. Flake in the salmon. Slice the cucumber in half lengthways, scrape the seeds out with a spoon, then chop into half moons.
4. Gently toss the salad together, then scatter with fresh dill and serve.