Heat plenty of water in the kettle. Peel the potatoes and cut them in quarters or in half, depending on the size. Fill a large pot with hot water*, bring to a boil once and salt vigorously*. Add potatoes, reduce heat and cook for 12 - 15 minutes until soft. In a large pan, roast sunflower seeds without adding fat for 1 - 2 minutes until they start to smell. Remove from the pan and chop coarsely.

Finely chop parsley and dill separately. Wash the lemon hot and finely rub 1 tsp of the peel. Quarter the lemon. Cut the cucumber in half lengthwise and cut it transversely into 1 cm crescents.

For the Gremolata: In a small bowl, mix sunflower seeds, half of the parsley, lemon zest, juice of 1 lemon quarter, 1 tbsp olive oil*, salt* and pepper*.

Finely chop the shallot. In the large pan from step 1, heat 1 tbsp oil* over medium heat. Sweat shallot in it for 2 - 3 minutes colorless. Remove from the pan and place in a large bowl. Add sour cream, dill, juice of 1 lemon wedges, salt* and pepper* to the large bowl and mix to a dressing. Add cucumber and let it marinate.

Salt salmon fillets on both sides*. In a large pan, heat 1 tbsp oil*. Fry the salmon in it on the skin side for 2 minutes, then turn it around and fry for another 2 - 3 minutes until the fish is no longer glassy inside. Remove the salmon and peel off the skin as desired.

At the end of the cooking time, drain the potatoes through a sieve and put them back into the pot. Carefully mix the potatoes with the remaining chopped parsley.

Spread potatoes and cucumber salad on plates. Arrange salmon next to it and top with the Gremolata. Bon appetit!