Boil triplets in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Arrange all ingredients (jacket potato triplets, smoked salmon and tzaziki) decoratively on 2 plates, garnish with 5 cucumber slices and a radish each and serve. Serve with coarse sea salt from the mill.