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1
Make sauce:
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2
Pick enough tarragon leaves to measure 1/2 cup (do not pack).
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3
Chop enough chives to measure 1/3 cup.
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4
Coarsely chop shallot.
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5
In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
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6
Sauce may be made 1 day ahead and chilled, covered.
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7
Bring sauce to cool room temperature before serving.
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8
Make Fish:
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9
In a deep 10-inch skillet bring wine and water to a simmer, covered.
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10
Cut salmon into 6 pieces and season with salt and pepper.
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11
Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
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12
Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
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13
When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
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14
Salmon may be cooked 1 day ahead and chilled, covered.
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15
Bring salmon to cool room temperature before serving.
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16
Assemble:
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17
Cut potatoes lengthwise into 1/8-inch-thick slices.
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18
In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
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19
Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
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20
Season potatoes with salt and arrange salmon on top of potatoes.
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21
Garnish salmon with peas.
