Chilled Poached Salmon With Caper-Chive Mayonnaise

Adjust the baking rack to the middle of the oven and preheat to 325 degrees F.

Poach the Salmon: First, lightly oil a shallow ceramic baking dish that is large enough to hold all of the salmon fillets with space between (if necessary, the salmon may be poached in two batches).

Season the fillets with a little salt and place them in the bottom of the dish. Place one sprig of dill on top of each fillet and scatter the sliced celery, sliced leek, bay leaf and peppercorns between them. Pour in the white wine.

Second, tightly cover the dish with nonstick aluminum foil, or with heat-resistant plastic wrap followed by a layer of aluminum foil. Bake the salmon for 20 to 25 minutes. The top of the foil will puff up as the salmon fillets cook.

Third, remove the salmon from the oven and insert a thermometer into the thickest part of one of the fillets. The temperature should register between 130 degrees F and 135 degrees F for fully cooked, moist salmon.

At this point, peel the foil and plastic wrap back halfway and cool the salmon to room temperature; then reseal the dish with plastic wrap and refrigerate. Remove from the refrigerator and return to room temperature before serving, about 20 minutes.

Prepare the Caper-Chive Mayonnaise: Combine the lemon juice, mustard and vinegar in a small bowl; add the mayonnaise and whisk together thoroughly.

Fold in the capers and chives, then season to taste with a pinch of sugar and salt.

Present the Salmon: Rinse the lettuce leaves and pat dry, then place on a chilled platter and arrange the salmon fillets over. Garnish with lemon slices and fresh sprigs of dill; serve the mayonnaise on the side.