Cook the potatoes with the skin in salted water. Peel shallots and finely dice with cornichons. Cut radishes and celery into slices. 2.
Drain and peel potatoes and cut into slices. Boil clear soup with vinegar, oil, cornichons, shallots, salt and pepper and pour over potatoes. Leave to infuse for 1 hour.
3. hard-boil eggs, rinse, peel, cut into slices. Cut salmon into 1.5 cm wide strips, mix with radishes, eggs and celery in the potatoes, season to taste.
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