Hot smoked salmon & new potato salad

Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes until tender, then drain and set aside. Meanwhile, in a separate pan of boiling water, cook the eggs for 7 minutes, then transfer to a bowl of iced water and set aside to cool slightly.

Meanwhile, put the cornichon pickling juice in a bowl with the sliced shallots, half of the lemon juice, half of the dill and a pinch of salt. Toss together and set aside. When cool enough to handle, slice the potatoes. Peel the eggs and halve while still warm. Mix together the crème fraîche, cornichons, remaining lemon juice and dill, then season.

Arrange the salad leaves over a serving platter, followed by the potatoes. Drain the shallot and dill mixture, then scatter over. Flake the salmon and arrange over the top with the eggs. Spoon over the crème fraîche sauce and sprinkle over more dill to serve.