Heat oven to 200C/180C fan/gas 6. Boil the
potatoes in a large pan of salted water. Bring
to the boil and cook for 15 mins, or until tender.
Drain and set aside to cool.
Meanwhile, zest the lemon, set the zest aside
and thinly slice half the lemon. Put the salmon on
a baking sheet, season and top with the lemon
slices. Roast in the oven for 12-15 mins, until just
cooked through. Leave to cool.
Mix together the crème fraîche, dill, parsley,
mustard, the reserved lemon zest and one
squeeze of the remaining lemon half. Toss
together the cooled potatoes with the onion,
radish and dressing. Flake over the salmon
and season. Take the part-squeezed lemon
half with you to squeeze over just before eating.