Preparation:
Bring water with salt to the boil, lower the heat and put in the slices of salmon. Poach them for ten to fifteen minutes. Take them out of the water, and let them cool. Aaltje has right, beware of cats!
Prepare the mayonnaise. If you use a blender, take whole eggs, if you make it by hand, use egg yolks. Temper eggs or egg yolks, vinegar, salt, pepper and sugar. Pour ithe oil in a thin drizzle, keep beating the eggs. When the mayonnaise has thickened enough, it is ready. Finish with adding chopped tarragon and burnet, and taste the sauce. The amount of oil you'll need varies according to the size of the eggs and how thick you want your mayonnaise to be. A warning: when there is thunder in the air, don't even THINK of making your own mayonnaise. It will curdle. Use a pot. (See also here)
Garnish: clean and wash the lettuce, halve the boiled eggs, cut the gherkins, drain the capers and pat the anchovy dry after soaking for ten minutes in water or milk to remove excess salt.

To serve:
Use a decorative dish or plate. Cover with lettuce, scoop some mayonnaise on it, then arrange the salmon slices on top. Cover the salmon with the rest of the mayonnaise. Place the prepared garnish in an attractive manner.
Serve with simple toasted white sandwich bread and butter.

Enjoy!