Pierce potato skins well then cook whole potato in a microwave oven on HIGH power for approximately 6-7 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.
Add John West Salmon, half the dill, dill cucumber and cheese, stir to combine. Form into 2 burgers. Chill for 30 minutes.
Lightly coat burgers in flour, shaking off any excess and cook on both sides in hot oil until golden. Drain on absorbent paper.
Combine remaining dill with mayonnaise, spread on burger bun and assemble as desired. Serve with chips.
For a crispy crumb coating, dip patties in flour, egg and panko crumbs.