Smoked Salmon-Potato Salad

• 23 medium potatoes, such as Yukon gold, peeled and diced (about 1 large cup)
• Salt
• 1 tablespoon finely chopped shallots
• 2 tablespoons white wine vinegar or apple cider vinegar
• 6 tablespoons olive oil
• 3 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• 1/4 cup Classic Croutons (p. 88)
• 3/4 cup diced smoked salmon or gravlax
• Freshly ground pepper
• 2 slices bacon, fried until very crisp, crumbled (about 23 tablespoons), optional
• Asparagus tips, for garnish
• 1 (16-ounce) section of salmon fillet, cut from middle, skin on
• 1 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon coarsely ground pepper
• 1/4 cup chopped fresh herbs (any combination of dill, tarragon, chervil, and basil)
• Grated zest of 1 medium lemon (about 2 teaspoons)

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

potatoes, salt, shallots, white wine vinegar, olive oil, celery, red onion, croutons, salmon, freshly ground pepper, bacon, section, kosher salt, brown sugar, ground pepper, fresh herbs, lemon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-potato-salad-383408 (may not work)