Warm Potato Salad with Salmon, Spinach and Dill

Cook the potatoes in boiling salt water for around 25 min.

Season the fish with salt and ground black pepper. Drizzle with lemon juice and place in a oiled steamer insert.

Boil some water in a pot, add the steamer insert, cover with a lid and cook the fish for around 8 min.

Mix together the yogurt, mustard, salad cream and 1 tsp dill. Season with salt, ground black pepper and a dash of lemon juice.

Drain the potatoes, leave to cool a little and cut into bite-sized pieces. Roughly chopped the fish and mix together with the potatoes, dressing and the spinach. Season to taste.

Arrange on plates and serve garnished with the remaining dill.