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Poached Salmon Fillets With Dill Cream

Source of Recipe

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List of Ingredients

for the sauce:
6 tbsp. chopped sour pickles, (cornichons)
3 tbsp. chopped fresh dill
1 tbsp. fresh lemon juice
1 c. sour cream

for the salmon:
3 8oz. bottles clam juice
3 c. dry white wine
10 whole peppercorns
8 fresh dill sprigs
6 lemon slices
8 salmon fillets
butter
lettuce, optional
extra lemon slices, optional
extra fresh dill sprigs, optional


Recipe

for the sauce:
Place sour pickles, dill and lemon juice in a small bowl and stir to blend.
Add sour cream and stir gently just until combined; do not over mix or sauce will thin out.
Season with salt and pepper. Cover and chill. (Can be made 2 days ahead.)

for the salmon:
Combine clam juice, wine, peppercorns, dill sprigs and lemon slices in a large, deep skillet.
Bring to a simmer over a medium heat and simmer 5 minutes.
Reduce heat to medium/low.
Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter.
Repeat with remaining salmon.
Cover salmon and chill until cold. (Can be made 1 day ahead. Keep chilled.)
Line platter with lettuce.
Top with salmon.
Garnish with lemon slices and dill sprigs.
Serve with sauce.
Makes 8 servings.