Peel the potatoes and slice them very thinly. You may wish to use a mandoline slicer or a potato peeler.

Heat up a large frying pan full of oil and fry the potatoes until they become crisp and golden, then dry them off on a brown paper bag or paper towel and add salt to taste.

Once the potato chips are ready, make up the millefeuille: place 1 or 2 chips as the base, then put a small slice of carpaccio on top. Sprinkle with pink pepper and then go on to the next layer, with more chips and then more salmon.

Make up each portion with at least 3 layers of each ingredient.

Serve the millefeuille immediately to keep the chips from becoming soggy.