1. Boil the potatoes until tender, let cool then slice into rounds. Grill the bacon until crispy then break into pieces.
2. Mix together the creme fraiche, both mustards, 2 tsp lemon zest, capers, parsley and seasoning. Mix together with the bacon and potatoes.
3. Heat a frying pan, season the salmon and cook with the lid on for 10 minutes. Remove the skin then break the salmon into pieces before adding to the salad.

Chef's tip

Look for small waxy potatoes for the salad. New season potatoes and urenika work well - don't peel, just gently scrub to enjoy the flavour and goodness in the skin.