Method:
1 Using a mandolin, thinly slice the potatoes. Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.  Cook potatoes, in batches, for 3-4 minutes or until golden and crispy. Drain on absorbent paper and season with salt.
2 Whisk lemon juice, thyme and olive oil in a small bowl and season with salt and pepper
3 Place salmon, avocado, chives, dill and potato in a serving bowl and drizzle with dressing to serve.