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Cut the potatoes in half, or cut into quarters if they are large. You want them to be all of equal sizes. Add to a lined baking tray with a drizzle of olive oil, salt and pepper and roast 210° for 25 minutes. Once cooked, allow to cool.
Sprinkle the salmon fill it with the paprika, oregano, salt, pepper, and a squeezed lemon and roasted 210° for eight minutes. Once cooked, allow to cool.
Slice the cucumber in half lengthwise and use a teaspoon to remove the seeds. Sliced the cucumber into half around 0.5cm thick, finely slice the onion into half moons and slice the tomatoes in half.
Add everything for the salad dressing into a bowl or jar and whisk or shake to mix well.
Add the cut vegetables into a bowl along with the capers, olives, potatoes, salmon, diced dill and chives and the salad dressing. Toss and serve with extra dill for garnish.