Step 1

Cure the salmon. Combine all of the ingredients for the curing salt in a small bowl and mix well. Season the salmon on all sides with the salt mixture. Wrap the salmon tightly in plastic wrap, including any salt that did not adhere to the fish. Place on a plate and refrigerate for 36 hours, gently rubbing the salmon every 12 hours or so to work the salt into the flesh. Unwrap and discard the plastic wrap and pat the salmon dry with a paper towel. Place the salmon on a clean plate and refrigerate, uncovered, for at least 4 hours or up to 12 hours. Just before serving, cut the salmon into ¼-inch cubes and place in a bowl. Add the canola oil and chopped chives and stir gently to combine. Cover and refrigerate while you assemble the salad or up to 1 hour.

Step 3

Make vinaigrette. Combine the shallot, lemon juice, and vinegar in a small bowl and let stand for 1 hour. Whisk in the mustard, salt, and pepper until blended. Add the olive oil in a slowly steady stream while whisking constantly to emulsify.

Step 5

Make the potato chips. Set a rack on a sheet pan and place near the stove. Prepare a bowl of cold water. Pour oil to a depth of 3 to 4 inches into a deep, heavy saucepan and heat to 300°F. The pan should be no more than half full. Using a mandoline or a sharp chef’s knife, slice the potatoes paper-thin. As each potato is sliced, drop the slices into the cold water to prevent browning. To fry the potatoes, jiggle the potatoes in the water to rinse off any excess starch, then drain thoroughly. Add a handful of the potato slices to the hot oil and stir gently with a wire-mesh skimmer to distribute the slices evenly and to prevent them from sticking together. Fry the potatoes until they are golden brown and stop bubbling, 4 to 5 minutes. Using the skimmer, lift the slices from the oil, draining them well, and transfer them to the rack to drain. Sprinkle immediately with fine sea salt and let cool completely. • Repeat with the remaining potato slices. (The potato chips can be stored in an airtight container at room temperature for up to 2 days.)

Step 7

Boil the quail eggs. Prepare a bowl of ice water. Fill a small saucepan about two-thirds full with water and bring to a boil. Using a small sieve or a slotted spoon, lower the eggs into the boiling water. Boil for 4 minutes, then lift out the eggs and immediately submerge them in the ice water. Let chill for 5 minutes, then peel and cut each egg in half lengthwise.

Step 9

To serve. Spoon 2 tablespoons of the crème fraîche onto the center of each individual serving plate. Place about ½ cup of the salmon in a lettuce leaf and set the leaf on the crème fraîche. Sprinkle a few potato chips over each salmon portion and on the side of the plate. Drizzle the vinaigrette around the salad. Garnish with the egg halves, chives, coarse sea salt, and cracked black pepper.