1-First, clean, peel, and boil the baby potatoes for 12-15 minutes until they are done but still firm, then cool them in cold water and chop to an even size if necessary. While the potatoes cook, soft-boil the eggs to your preferred doneness, cool them in cold water, and peel carefully to keep them intact.

2-Season the salmon fillets with salt and pepper, then sear them in a pan over medium heat for about 5 minutes on each side or until cooked to your liking. In a large bowl, combine the potatoes, diced shallot, diced gherkin, capers, olive oil, 1 tbsp of the dill, sea salt, and black pepper; mix well. Break the salmon into large bite-sized pieces and gently fold it into the potato mixture, then taste and adjust the seasoning as needed.

3-Finally, transfer the salad to a serving plate, slice the eggs in half, and arrange them on top, garnishing with the remaining dill and cracked black pepper.