1. Place the wine, lemon, bay leaf and peppercorns in a small saucepan along with any offcuts from the herbs, add about 2 cups of water and bring to a simmer. Add the salmon and poach lightly for about 6 minutes, until just cooked. Remove the salmon from the poaching liquid to a mixing bowl and flake. Add 2 tablespoons of the poaching liquid, cover and allow to cool to room temperature. 

2. Place the butter in a small saucepan over low heat and add the eschalot. Cook for about 6 minutes until the eschalot is softened but not browned. Add the butter and the eschalot to the flaked salmon, then add the mayonnaise, dill and chives. Season well with salt and mix. 

3. Adjust seasoning to taste, then place the salmon mix into small ramekins, pressing down with the back of a spoon to pack firmly. Cover and refrigerate for at least an hour. 

4. Serve with thick, toasted slices of baguette drizzled with a little olive oil, and a few large dill pickles.

Also try Adam Liaw's Swedish pancakes