In a small bowl combine mayonnaise, Dijon mustard, minced cornichons (or dill pickle), minced capers, lemon juice, and chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust acidity or seasoning. Chill while assembling sandwich.

Quick Pickled Onions

Prepare pickled onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring apple cider vinegar, water, sugar and 1/2 tsp salt to a gentle simmer just until sugar dissolves. Pour hot pickling liquid over onions, press down to submerge. Let cool to room temperature (about 15–20 minutes) then refrigerate if not using immediately. Onions will be ready in 15 minutes but are best after 1 hour.

House Chips

Prepare and cook chips

If not already done, thinly slice potatoes (mandoline recommended) and rinse in cold water until water runs clear to remove starch. Dry thoroughly with towels. Heat oil in a heavy skillet over medium-high heat (or use a deep fryer) to 350°F (175°C). Fry potato slices in batches, stirring occasionally, until crisp and golden, about 2–4 minutes per batch. Transfer to paper towels and season immediately with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Keep warm and crisp in a single layer on a tray in a low oven (200°F/95°C) while assembling sandwiches.

Shorty Sandwich

Toast and butter buns

Lightly butter the cut sides of the poppy seed short buns. Toast in a skillet or under a broiler until golden and warm, about 1–2 minutes. Set toasted buns aside, cut side up.

Assemble sandwich

Spread about 1 tablespoon of chilled tartar sauce on the bottom half of each toasted bun. Layer 2 small lettuce leaves on top of the sauce to provide a moisture barrier. Arrange approximately 3 ounces (about 0.1875 lb) of thin smoked salmon slices over the lettuce per sandwich (total ~3–4 oz per shorty). Spoon 1–2 tablespoons of quick pickled onions evenly over the salmon. Sprinkle 1 tablespoon of drained capers across each sandwich and a pinch (~1/2 tsp) of chopped fresh dill. Spread an additional 1/2 tablespoon of tartar on the top bun if desired. Close the sandwich gently.

Plate

Place the assembled smoked salmon shorty on a plate with a generous portion of house chips to the side (about 1 cup chips). Garnish with a lemon wedge and an extra pinch of chopped dill. Serve immediately.