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Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving ¼ cup (60ml) cooking liquid.
Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep warm.
Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.
Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.