Place the salmon in a large, shallow pan with a lid. Pour in the wine, vinegar and enough water to just cover the fish, then add the bay leaf. Place over a medium/low heat with the lid on and simmer for 10-12 minutes, or until the salmon is just cooked. Remove from the poaching liquid and set aside on a plate. Once slightly cooled, flake.
Crumble the feta cheese into a small bowl and mix with the zest and juice from half of the lemon.
Break the eggs into a jug and beat well. Season to taste and add the chopped herbs.
Heat a small non-stick pan over a medium heat with a bit of the oil. Add a quarter of the egg mix and tilt until it just covers the bottom of the pan, then cook until just set. Transfer to a plate, then sprinkle a quarter of the feta mixture over the base. Top with a quarter of the flaked fish and a handful of the salad and sliced radish. Holding one corner of the omelette, roll it up tightly like a cigar. Repeat with the remaining ingredients.