Steam or poach the potatoes with the skin.  When cool enough to handle, cut into cubes and mix the basil, onions lemon juice and bind with the crème fraiche.  Season with salt and pepper and spread generously over the toasted bread.

Meanwhile in a hot pan, sauté the salmon in olive oil until crispy. Remove from the pan and place on the potato salad.

You can serve this dish with some roquette salad and salsa verde.