Poach the eggs. Fill a pot with 1 inch of water and add the vinegar. Bring to a boil. Bring water to a boil. Turn heat down to a simmer and prepare to poach the eggs. Crack eggs individually in small bowls or measuring cups. Using a spoon, stir the water to create a small whirlpool. This will help keep the whites together. Carefully pour one egg in at a time. Turn heat off and cover for 4-5 minutes.

Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, anchovy paste, mustard, lemon juice and garlic.

Prepare salad. Break cooked salmon up into chunks. Toss with romaine and radish. Pour dressing over and stir gently to coat.   

Once the whites of the eggs are cooked, use a slotted spoon to carefully remove and place on top of the salad.

Serve with fresh black pepper.