- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
Sauce
- 6 tablespoons Cornichons chopped
- 3 tablespoons Baby Dill chopped
- 1 tablespoon Organic Lemon freshly squeezed juice
- 1 cup Crème Fraîche or Sour Cream
Salmon
- 3 bottles Clam Juice 8 ounce
- 3 cups Dry White Wine
- 10 whole Peppercorn
- 8 sprigs Dill
- 6 slices Meyer Lemons
- 8 Salmon Fillets (6-8 ounces)
Directions
Sauce
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.)
Salmon
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.)
Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
