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Ingredients
- 6 Tbsp. Minced cornichons
- 3 Tbsp. Minced fresh dill
- 1 Tbsp. Fresh lemon juice
- 1 c. Creme fraiche or possibly lowfat sour cream
- 3 bot clam juice, (8-oz)
- 3 c. Dry white wine
- 10 whl peppercorns
- 8 x Fresh dill sprigs
- 6 x Lemon slices
- 8 x Salmon fillets, (6- to 8-oz)
- Â Â Butter lettuce, lemon slices and fresh dill sprigs
Directions
- For Sauce:Place cornichons, dill and juice in small bowl and stir to blend. Add in creme fraiche and stir gently just till combined; don't overmix or possibly sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
- For Salmon:Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 min. Reduce heat to medium-low. Add in half of salmon, cover and simmer till just cooked through, about 7 min.
- Transfer to platter. Repeat with remaining salmon. Cover salmon; refrigeratetill cool. (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.
- Serves 8.
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