For the salmon:
For the vinaigrette:
Cook the new potatoes until soft, drain and set aside.
Steam the salmon, or roast at 160ºC, until cooked.
Prepare the vinaigrette by combining the olive oil and the vinegar, and season to taste.
Slice each potato in three and place in a mixing bowl with the chopped dill and the vinaigrette. Toss and check seasoning again.
Combine the lemon juice and zest with the crème fraîche.
Wash and dry the watercress.
To serve, divide the watercress across four plates, placing on the centre of each. Add a portion of the dressed potato salad, then roughly flake the salmon on top.
Serve with the lemon crème fraîche and freshly ground black pepper.