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1
Combine the water, wine, parsley, bay leaf and peppercorns in a large wide pot and bring to a boil.
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2
Reduce the heat and simmer for 10 minutes.
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3
Add the salmon and cook, partially covered, until the fish flakes easily when tested with a fork, about 5 minutes.
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4
Carefully remove the salmon from the cooking liquid and set it aside; discard the cooking liquid.
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5
Place the potatoes in a saucepan, cover with water and add 1 teaspoon salt.
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6
Bring to a boil.
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7
Reduce the heat to moderate and cook until just tender, 5 to 8 minutes.
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8
Drain, transfer to a large bowl and let cool to room temperature.
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9
When the potatoes have cooled, add the celery, eggs, scallions and chopped dill.
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10
Pat the salmon dry with paper towels and carefully break it along its natural separations into large flakes, discarding the skin and any bones.
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11
Add it to the potatoes and season with salt and pepper.
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12
Add 1/2 cup of the lemon dressing and gently fold all of the ingredients together with a rubber spatula.
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13
To serve, toss the mesclun with the remaining 1/4 cup of lemon dressing.
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14
Arrange the mesclun on 4 dinner plates, mound the salmon and potato salad in the center, and garnish with fresh dill sprigs.
