600 gmpiece of Atlantic salmon, skinned and pin-boned750 gmkipfler potatoes, scrubbed1/3 cup olive oil6centre-cut rashers of bacon (about 200g), rind removed, cut into 1cm pieces1large shallot, finely chopped 2 tbspred wine vinegar1head of radicchio, trimmed, washed and coarsely chopped
Place salmon in a large frying pan, pour in enough cold water to just cover, then bring to a simmer over medium heat and cook for 1 minute. Remove from heat and stand salmon in water until cooled, then drain and flake into large pieces.
Steam potatoes in a steamer over a saucepan of simmering water until tender. Cool, then peel and cut into 1cm-thick slices and place in a bowl. Heat 2 tbsp olive oil in a large, heavy-based frying pan, add bacon and cook, stirring occasionally over medium heat for 10 minutes or until lightly browned. Using a slotted spoon, remove bacon and add to potatoes.
Heat remaining olive oil in same pan and cook shallot over medium heat for 2 minutes or until soft. Increase heat to high, add vinegar and stir until mixture comes to a simmer, season to taste with sea salt and freshly ground black pepper, then pour immediately over potatoes and toss well to combine. Add salmon and radicchio and toss gently to combine. Serve immediately or at room temperature in small bowls.