Poach filet of salmon in a sautee pan with a half inch combined total of water and white wine 1 : 1 ratio, with 3-4 circular slices of lemon and a handful of fresh dill sprigs. Bring liquid to a boil on high heat, reduce heat and simmer covered until cooked through, approximately 7-10 minutes, depending on the thickness of filet.

Remove salmon from pan and discard liquid. Refrigerate salmon to let cool, approximately 30 minutes.

Once cool, remove the blood line (grey-ish meat on the skin side of the filet) and discard.

In a large mixing bowl, mash the salmon with a fork, removing any bones. Mix in mayonnaise, olive oil, dijon mustard, onion, celery, dill and salt and pepper to taste.

For additional umami consider adding 1/4 cup chopped lox/smoked salmon!