For the potato salad

300g steamed new potatoes, charlottes or jersey royals

6 cornichons or small gerkins

1 shallot

3 tablespoons of mayonnaise

1 tablespoon of cider vinegar

Tablespoon of finely chopped dill

For the main salad

Salmon fillets (1 fillet per person as a main)

Salad leaves

Cherry tomatoes

Cucumber

Avocado (optional)

Spring onions (optional)

Handful of dill

Method

To make the potato salad

1. Remove the skin from the steamed potatoes (I peel them off with my fingers but use a knife if you prefer!)
2. Cut the potato into bite-sized chunks.
3. Finely dice the shallot.
4. Dice the cornichons.
5. Finely chop the dill.
6. Mix all of the ingredients together, except the dill, and place in a serving bowl.
7. Sprinkle over the dill.

To cook the salmon

1. Place a frying pan on the hob, over a medium heat. Drizzle a little olive oil in the bottom of the pan.
2. Once the oil is shimmering, reduce the heat to medium/low and place the salmon fillet(s) in the pan, skin-side down.  Season.
3. Fry for 3-6 minutes on each side, depending on how you prefer your salmon to be cooked.
4. Remove from the pan and leave to cool.

Assemble the salad

1. Scatter the leaves over the salad bowls or plates.
2. Remove the stone from the avocado and peel. Cut into chunks.
3. Cut the cucumber into small dice.
4. Halve the cherry tomatoes
5. Thinly slice the white and pale green sections of the spring onions.
6. Arrange the avocado, cherry tomatoes, cucumber and spring onions on the salad leaves.
7. Scatter over some of the potato salad.
8. Remove the skin from the salmon. Break it up into bite sized pieces and add to the salad.
9. Finely chop some more dill and scatter over the dish.