Blend the salmon with just enough mayonnaise to make a smooth and consistent texture. Season lightly with salt and white pepper, also dill and cayenne pepper and paprika. Chill the mixture. Fill each artichoke with the salmon mousse and garnish with capers around the top of the mound. If the mousse is too thick, you may use whipped cream to thin it, but it should be firm. Serve with Vinaigrette dressing.