Salmon Tartare

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12 ounces center-cut salmon fillet, preferably Atlantic wild salmon, skin and pin bones removed

1 teaspoon kosher salt, or to taste

2 teaspoons minced shallots

4 teaspoons minced chives

2 teaspoons extra virgin olive oil

4 hard-cooked large eggs, peeled

2 (1/8-inch-thick) rounds of red onion

2 tablespoons nonpareil capers, drained

4 teaspoons creme fraiche

1/2 lemon

4 fresh chervil sprigs

Toast or baguette slices, as desired

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