a) Boil a full kettle of water. Chop the potatoes into 2cm chunks (no need to peel).

b) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.

c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

d) Drain in a sieve and run under cold water. Then set aside to cool. 

a) While the potatoes boil, trim the cucumber and thinly slice into rounds.

b) Zest and halve the lemon. 

c) In a small bowl, combine the cucumber with a good squeeze of lemon, a pinch of sugar and a pinch of salt. Toss to coat and set aside to pickle.

a) Meanwhile, roughly chop the dill (stalks and all).

b) Halve the ciabattas.

a) In a large bowl, combine the soured cream, two thirds of the dill, a pinch of lemon zest and a good squeeze of lemon juice. 

b) Drizzle in some olive oil (if you'd like) and season generously with salt and pepper. Set aside for now. 

a) Meanwhile, toast the ciabatta halves in your toaster until golden.

a) When everything's ready, share the toasted ciabattas between serving plates and spread over half the soured cream.

b) Top with the cucumber slices and smoked salmon. Sprinkle over the remaining dill and lemon zest.

c) Add the potatoes to the remaining soured cream dressing and toss to coat. Season with more salt and pepper if you feel it needs it.

d) Serve the potato salad and rocket alongside. Drizzle a little olive oil over the leaves to finish.