Cook potatoes in boiling salted water until tender, drain and then cool.

Brush the salmon fillets with olive oil and season with pepper before placing in a hot pan for 2 mins on each side. Allow to cool to room temperature before breaking the salmon into bite-sized pieces.

Combine the salmon, potatoes, watercress, rocket and thinly sliced spanish onion in a large bowl.

To make the dressing, whisk Pauls Buttermilk, mayonnaise, garlic, mustard, dill and lemonin a bowl until smooth and season to taste. Drizzle over salad and enjoy!