1. Preheat the oven to 375F. Drizzle a touch of olive oil onto a sheet pan and place the salmon fillet skin side down. Drizzle a little more olive oil over top the salmon and spread to coat evenly.

2. Sprinkle the salmon with a generous pinch of salt. Roast the salmon for about 10-12 minutes, or until your desired doneness.

3. Remove the sheet pan from the oven and let the salmon cool.

4. Meanwhile, whisk together the Dijon mustard, white wine vinegar, honey, and salt. Slowly drizzle in the safflower oil, whisking continuously. Stir in the lemon juice and chopped tarragon. Set aside.

5. When the salmon has cooled, use 2 forks to “flake” the fish. Transfer the salmon meat to a bowl and discard the skins. Pour ¾ of the tarragon Dijon mixture on top of the salmon and mix well. Season with more salt to taste if needed.

Tartines

1. Heat a large sauté pan or cast-iron skillet over medium heat. When the pan is hot, add enough olive oil to coat the bottom.

2. When the oil is hot, place the slices of bread into the pan. Toast on both sides until golden. Season the bread with salt. Let the bread cool slightly.

3. Spread a layer of crème fraiche onto each slice of bread. Spoon a generous mound of the salmon mixture onto the bread next.

4. Garnish with the radishes, watercress, a drizzle of olive oil, and a pinch of flaky sea salt.

5. Serve immediately.