Method
Put the yoghurt into a bowl and add the dill and salt and lemon
juice to taste. Reserve.
Boil the potatoes in plenty of well salted water until tender,
drain well and crush them a little but do not mash.
Place the
potatoes on a large serving platter.
Sprinkle the celery, cucumber,
onion, capers and peppercorns on top of the potatoes. Dribble ¾ of
the yoghurt mixture on top. Place the flaked salmon on top and
dribble the remaining yoghurt mixture on top.
Garnish with watercress or rocket and serve.