Recipe information
Yield
Serves 8
Ingredients
Sauce
6 tablespoons chopped cornichons
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 cup crème fraîche or sour cream
Salmon
3 8-ounce bottles clam juice
3 cups dry white wine
10 whole peppercorns
8 fresh dill sprigs
6 lemon slices
8 6- to 8-ounce salmon fillets
Butter lettuce, lemon slices and fresh dill sprigs
Preparation
For Sauce:
Step 1
Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
For Salmon:
Step 2
Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. 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; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Step 3
Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
