Homemade Salmon Mayonnaise

Salmon mayonnaise has been served in Irish
country houses and restaurants for generations.
Although it keeps well in the refrigerator,
I serve it freshly made at room temperature.
This recipe looks long and difficult but if
you read it through it's really not.

Ingredients:
For the poaching liquid:
2/3 cup dry white wine
1 tablespoon vinegar
1-1/4 cups water
6 peppercorns
1 fresh parsley sprig
2 teaspoons salt
1 pound fresh salmon fillet, skinned
5 tablespoons mayonnaise
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped gherkins
1-1/2 teaspoons chopped capers
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons snipped fresh chives

Directions:
Combine the ingredients for the poaching liquid
in a small pan and bring to a boil.
Meanwhile, check the salmon for bones.
Cut off any brown flesh and cut into 6 to 8 cubes.
Add the salmon to the poaching liquid and simmer for 3 minutes.
Remove the pan from the heat and allow to cool.
Using a slotted spoon, remove the salmon from the pan
and place in a medium-sized bowl,
keeping the flakes large and generously sized.
Fold in the remaining ingredients,
garnish with salad leaves and dill,
and serve at room temperature.