Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, quench, peel and let cool. Cut larger potatoes in half. Peel the cucumber, cut in half lengthwise and cut into slices. Clean, wash, halve and slice radishes.
Wash dill, dab dry and chop finely, except for something to garnish. Mix salad cream, milk and dill. Season with salt and pepper. Drain the corn. Mix potatoes, cucumber slices, radishes and corn. Cut bacon in half lengthwise. Wrap 8 fish fingers with one slice of bacon each in the middle. Halve the remaining fish fingers. Heat oil in a large frying pan and fry all fish fingers for 4-5 minutes, turning them over until golden brown.
Cut bacon in half lengthwise. Wrap 8 fish fingers with one slice of bacon each in the middle. Halve the remaining fish fingers. Heat oil in a large frying pan and fry all fish fingers for 4-5 minutes, turning them over until golden brown. Serve salad with fish fingers and tartar sauce. Garnish with corncob slices and dill