How to Make It
Make the French fries. Spread a ¼-inch layer of kosher salt on a baking sheet.
Wash the potatoes, place on salted baking sheet, and bake at 400ºF for one hour.
Out of the oven, split the potatoes in half, and refrigerate for 4 hours, or overnight.
Once fully chilled, cut each potato half into 4 wedges.
Heat canola oil to 225ºF, and blanch the potatoes for 5 minutes. Transfer potatoes to a baking sheet, then freeze overnight.
To finish the fries, heat canola oil to 350ºF and fry frozen wedges until golden brown. You can use the same oil in which you blanched the potatoes. Season with salt and pepper, and place on a platter.
Make the cream cheese. In a mixer, combine cream cheese and milk. Whip well. For best results, transfer cream cheese into piping bag.
Make the salmoriglio. In a blender, combine 1 cup dill leaves, 1 cup parsley leaves, 2 garlic cloves, and a pinch of salt. Purée, adding extra virgin olive oil until the herb purée is smooth and as thick as possible. To finish, add lemon juice to taste, and mix well. (Chef prefers it on the acidic side.)
Make the capers. Combine capers, 1 minced clove of garlic, red onion, lemon zest, orange zest, 1 tablespoon chopped parsley, and a bit of olive oil.
Throw this mixture in a hot pan, and toss it around a couple times, until it's hot. Feel free to crisp the capers up a bit.
Assemble the platter. Pipe small dollops of cream cheese onto the hot fries using the piping bag. Then, drape the salmon over the cream cheese and fries. Drizzle the salmoriglio onto the lox, cream cheese, and fries. Spoon hot capers on to the dish, and garnish with dill sprigs.