Tarragon and salmon trumps dill and salmon as far as flavour combinations go. Or I think so anyway. You could easily make this a large potato salad or individual like I have done in the photo. I used lox but bbq salmon or poached would work well too. There are no rules.
Tarragon Aioli (see recipe)
8 slices of lox
12 baby nugget potatoes, steamed and sliced in half, cooled
4 teaspoons finley diced shallots
Chives for garnish
Toss cooled cooked potatoes in a bowl with 1/2 to a 3/4 cup of the aioli or until the potatoes are well coated.
Using a mold or freehand assemble on 4 plates a layer of potatoes. Top with a slice of lox. Another layer of potatoes, another layer of lox and garnish with shallots and chives.