Combine the cream cheese with the oil, vinegar and water, season with salt.
Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, mix the warm potatoes with half of the dressing and the dill.
Whisk the vinegar and oil in a bowl, season with salt. Add the cucumber, radish and cress, mix.
Heat the oil in a frying pan. Fry the pumpernickel for approx. 5 mins. until crispy, stirring occasionally, season with salt.
Cook the eggs in boiling water for approx. 7 mins., place briefly in cold water, peel and slice in half. Plate up the potatoes, salad, eggs and salmon in bowls, drizzle with the remainder of the dressing, sprinkle the crumb topping over the potatoes.