.
Entree
Chef Chris Faulkner
6 tablespoons Cornichons chopped
3 tablespoons Baby Dill chopped
1 tablespoon Organic Lemon freshly squeezed juice
1 cup Crème Fraîche or Sour Cream
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)
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.)
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.
