Method 
1 Pre heat the oven to 220°C.
2 Place the breadcrumbs, garlic, parsley, lemon zest, salt and pepper and half the olive oil in a food processor and pulse to combine.
3 Line a baking tray with baking paper and place on the fish, using a spoon, press the breadcrumbs over the top of the fish. Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.
4 For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach, toss to wilt with olive oil and season with salt and pepper.
5 For the vinaigrette, combine the vinegar, lemon juice, zest, dill, honey, salt and pepper in a blender and blend until smooth, with the motor running, slowly add the oil and blend until emulsified, pour into a small bowl and stir in the capers.
6 To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the vinaigrette to serve.
