Cut the new potatoes into bite sized pieces. Roast them in 2tsp olive oil in a hot oven (210oC) for 15 minutes, or until cooked thorough and golden brown. Place to one side to cool. While the potatoes are in the oven, mix the rest of the olive oil, horseradish and crème fraiche thoroughly to make the dressing.
Slice the cucumber into thin strips then arrange onto plates with the pea shoots and smoked salmon. Add the warm new potatoes then drizzle with the dressing, season and serve. Delicious with warm blinis or potato farls.