Preheat the oven to 180°C/160°C fan/Gas 4. Bring a large saucepan of water to the boil and add the new potatoes. Simmer for 15 minutes, then cool slightly and halve the potatoes. Meanwhile place the salmon on a lined baking sheet, drizzle with the olive oil, season and bake for 15 minutes until cooked through and the flesh flakes away.
Stir the dill through the crème fraîche and toss with potatoes and cucumber. Flake over the salmon and gently fold through to combine.
Tip: If you have a spare lemon add the zest and a squeeze a little juice over to serve.
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