Heat the oil in a non-stick frying pan. Mix the lemon zest and salt, use to season the salmon. Fry the salmon for approx. 2 mins. on each side, add the lemon juice, reduce a little.
To make the rolls
Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth.
Place one slice of salmon, a little radish, cucumber, celery and blackberries in the centre of each sheet, sprinkle with a few herbs. Fold the edges inwards, then roll up tightly from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.
Combine the yoghurt with the reserved lemon juice and all the remaining ingredients, serve with the summer rolls.