Cut the eggs and potatoes in half.
Cut the salmon in big chunks.
Slice the fennel as thinly as you can.
Place the potatoes, dill, eggs, fennel and salmon in a big bowl.
Dressing: Mix the lemon juice and the cream and stir carefully until the cream thickens. It is important that you stir — and not whisk! Season with salt, pepper, sugar and ground nutmeg. Serve with the salad (from the same show).