Zest and juice the lemons.
And the rest...
- 1 Microwave the potatoes according to the packet instructions, then set aside to cool for 5 minutes. Blanch the green beans in salted water for 4 minutes, until tender.
- 2 Meanwhile, make the dressing by mixing together the crème fraiche, horseradish, lemon zest and juice, along with a sprinkling of salt and pepper, until well combined.
- 3 To assemble the salad, layer the watercress, potatoes, salmon, beans and beetroot onto a big platter, spooning over the dressing as you build up the layers.
- 4 Finish with a final few spoonfuls of dressing, a squeeze of lemon juice and a few fronds of fresh dill.