Start by making the Duhhak (you can use shop-bought if you prefer, but this recipe is definitely worth a go!) - Preheat the oven to 160°C (315°F). Put the hazelnuts on one baking tray, and the coriander and cumin seeds on a separate tray, and bake until toasted, approximately 15 minutes. After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and toast for the remaining 5 minutes, or until lightly coloured.

Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature. Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size. (You could also crush the hazelnuts the traditional way using a mortar and pestle – good exercise for the biceps!) Transfer the hazelnuts to a large mixing bowl.

Put the cumin and coriander seeds in the food processor and process until almost a powder. (Use a mortar and pestle to do this if you prefer.) Add this powder to the bowl along with the toasted sesame seeds, salt and pepper. Mix well using a wooden spoon. Dukkah can be kept for up to a year – but I am sure you will eat it all before then! It is best stored in an airtight container in a cool, dry place.

Meanwhile, Peel and boil the new potatoes. Once cut into bite-sized pieces. Put the cooked potatoes, half of the flaked salmon and the olives in a large bowl and mix gently. Tear apart half of the eggs and toss through the salad.

Put the olive oil, dukkah, parsley, lemon juice and zest in a bowl and whisk to combine. Pour over the salad and mix gently until combined.

To serve, tear apart the remaining eggs and scatter over the salad with the remaining salmon.