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1
Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil.
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2
Reduce the heat and simmer until cooked through but still firm, about 5 minutes.
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3
Drain and cool.
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4
Whisk the shallots, vinegar, and olive oil together in a small bowl.
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5
In a large bowl, mix the potatoes, celery, onion, croutons, and salmon.
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6
Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste.
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7
Add the bacon and toss again.
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8
To serve, divide the salad among four plates.
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9
Place one warm flan on each plate.
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10
Place two asparagus tips on top of each flan and add the rest to the salad.
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11
Place the salmon on a plate.
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12
Use tweezers, pincers, or needle-nose pliers to remove visible bones.
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13
Mix all the remaining ingredients together and gently pack onto the fish.
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14
Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours.
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15
Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels.
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16
Dry the salmon in the refrigerator, uncovered, overnight.
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17
To serve, cut the salmon into thin slices.
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18
Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated.
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19
Slices will oxidize quickerthey should be eaten in 1 to 2 days.
