Add the raw bacon and butter, heat slowly to render the bacon.
Add the onion and saute until translucent.
Add the garlic, herbs, and dry spices, saute until fragrant.
Add the flour and stir to make a roux. Cook roux for 2-3 minutes.
Add the cream and milk and whisk to make a thick sauce, stir to evenly incorporate all ingredients.
Add the stock, salmon, and salt. Whisk to incorporate.
Simmer for 10-12 minutes to build flavors, then turn off heat. Stir in potatoes and sherry vinegar.
Mix together the bacon bits and chopped parsley and use for garnish.