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1.
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Preheat the grill to high.
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Put the green paper, cut-side down, on a baking sheet and grill until the skin has blackened.
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Put in a bowl and cover.
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Set aside for 10 minutes to allow the skin to steam off.
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2.
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Boil the potatoes in a pan of boiling salted water for 15 minutes until the potatoes are tender.
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3.
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Peel the skin away from the pepper, discarding any stalk and seeds and finely chop.
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4.
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Add the spring onions and cucumber to the pan, then drain well.
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Return the vegetables to the pan, along with the green pepper, and stir in the oil and season well.
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Cover and keep warm.
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5.
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While the vegetables are cooking, preheat the grill and cook the salmon until cooked through.
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6.
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To make the sauce, put the egg yolk in a bowl resting over a pan of simmering water.
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Add the lemon juice and whisk the two ingredients together.
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Season with a pinch of salt.
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Add a couple of cubes of butter and whisk in, gradually adding more butter until the mixture thickens.
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Continue until youve used up all the butter then stir in the dill.
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7.
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Divide the warm cucumber and potato salad mixture among four plates, top with the salmon, then serve with the dill sauce.
