Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes until tender, then carefully drain.
Meanwhile, place the salmon in a small saucepan. Cover with boiling water and leave to simmer for 7 minutes until the fish flakes easily. Drain, then break into large flakes.
Mix together the eggs, dill, peas and spring onion, then season. Heat the oil in a 20 cm (8 inch) nonstick frying pan. Stir the potatoes and salmon into the egg mixture, then tip into the pan. Cook over a very low heat for 10–15 minutes until just set. Cut into wedges and serve with a mixed leaf salad.