Method

• 1.
  In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.
• 2.
  To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.
• 3.
  Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.
• 4.
  In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.
• 5.
  Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar-snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.