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Skin and bone the salmon. Cut into individual chunks, one per serving.
2
Place the carrot slices, onion slices, oil, thyme, bay leaf, both peppercorns, and coriander seeds in a bowl and mix to combine. Add the salmon pieces, cover the bowl, and refrigerate for 2 days.
3
Remove the salmon from the marinade and drain on absorbent paper.
4
Slice the salmon chunks into a few thick slices each. Place the salmon and potato slices on serving plates. Sprinkle a little sel de Guérande and black pepper on each. Arrange a couple of pieces of carrot and onion on top of the salmon and potatoes, followed by a few drops of oil from the marinade. Finally, sprinkle some chervil over each serving.
Prep time 
