Tear the smoked salmon into decent-sized pieces.
The smoked salmon may be taken out of the freezer an hour before serving and left to defrost in the fridge.
Rip the dill from the stalk, chop and mix with the smoked salmon. Leave to one side.
Peel the vegetables and chop into same-sized slices. Roughly chop the onion.
Mix the vegetables and onion together with oil and roast in the oven at 180°C for around 25 minutes.
While the mixture is in the oven, mix the oil, honey, Dijon mustard and the juice of half a lemon. Season to taste.
Now mix the roasted vegetables with the dressing and, once cooled, add the grated rind of half a lemon.
Place the roasted vegetables into a shallow dish and place the smoked salmon on top.