Cook the potatoes in boiling water for 10 minutes until tender, drain and allow to cool.
Poach the salmon and egg in boiling water for 10 minutes and allow to cool.
Flake the salmon and chop the boiled eggs into small pieces.
Mash the potato, then stir in the salmon, egg and spring onions and mint, along with half of the dill.
Season with some salt and ground black pepper.
Mould the mixture into 8 fishcakes and chill for at least 30 minutes in the fridge.
Mix together the crème Fraiche, mayonnaise, and the remaining dill and set aside.
Heat the oil in a large frying pan and fry the fishcakes for 3-4 minutes each side until golden.
Serve with the dill dip and a lush green salad.