Potato and Poached Salmon Salad

1. In a large pot of salted water, boil the potatoes until tender, then drain. (Time will depend on size.) While the potatoes are boiling, cook the eggs for 4 minutes in the same water. Remove and allow to cool before peeling and chopping roughly.
2. Reduce the temperature of the water to a gentle simmer and poach the salmon fillets for 8–10 minutes. Remove and allow to cool before gently flaking the fish apart.
3. In a large bowl, combine the sour cream, mayonnaise, mustard, lemon juice and zest. Fold through the dill, spring onion, dill pickles, capers and boiled egg.
4. Cut the cooled potatoes into quarters if small, sixths if medium sized, and stir into the dressing. Stir through the flaked salmon and serve with lemon wedges.

Note: If not serving immediately, keep the salad in the fridge. It will seize up a bit and needs to be brought back to room temperature before serving.