Method

Cover potatoes with water in a saucepan, add a pinch of salt, place on a high heat and bring to the boil. Cook for 8 minutes, until tender but still firm. Grate the garlic into the yoghurt and mix in the dill and lemon juice, then season to taste. Fold the yoghurt through the drained cooked potatoes. Place a nonstick pan on high heat. Rub the salmon portions with olive oil to coat, and sprinkle the skin with sea salt. When the pan is hot, place the salmon skin-side down and leave it for a minute. Shake the pan when the fish moves easily, then cook for 2 minutes more to crisp the skin nicely. Carefully flip the salmon over and cook for another minute or two. Serve hot, on a bed of potato salad, scattered with fresh cucumber and spring onions.

Tip: You can use fresh mint instead of dill for the yoghurt dressing.

Recipe by Hannah Lewry. First published in City Press