Cut the salmon into small ¼-inch cubes and refrigerate to keep it cold.

In a small bowl, mix the chives, basil, red onion, capers, and green onions.

Whisk olive oil, Dijon mustard, and fresh lemon juice in a large bowl to make a vinaigrette.

Add the herbs and vegetables to the vinaigrette and stir until combined.

Gently fold in the salmon, seasoning with sea salt and freshly ground black pepper to taste.

Chill the mixture in the freezer for 15–20 minutes until very cold but not frozen.

Serve in small bowls, garnished with fresh herbs, alongside crispy chips for dipping.