Creme fraiche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.
Place potatoes in a medium saucepan and add cold water to cover by 1″; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk creme fraiche and chopped herbs in a small bowl; season with salt.
Spread herbed creme fraiche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.
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