Directions

1. In a skillet over medium-high heat, combine the halved shallot, white wine, ½ cup water, 1 teaspoon vinegar, ⅛ teaspoon pepper, and ¼ teaspoon of kosher salt and bring to a low boil.
2. Add the salmon. Cook, turning occasionally, until just cooked through, about 3 minutes per side for fresh salmon and 8 minutes per side for frozen salmon.
3. Remove the fish from the liquid and transfer to a plate. Peel away any skin, bones, or gray pieces of flesh and discard. Sprinkle the meat with ⅛ teaspoon of salt and refrigerate until cool, about 10-15 minutes.
4. Meanwhile, in a medium bowl, stir together the mayonnaise, mustard, cornichons and juice, and the remaining 1 teaspoon of red wine vinegar.
5. Break the salmon into bite-sized pieces and add to the bowl with the mayonnaise mixture. Season with the remaining ⅛ teaspoon each of salt and pepper and stir gently to combine. Taste and adjust the seasoning as needed.
6. Serve immediately, or cover the bowl and refrigerate for a few hours, then sprinkle with herbs and serve with crackers.