| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Chopped cornichons |
| 3 |
tb |
Chopped fresh dill |
| 1 |
tb |
Fresh lemon juice |
| 1 |
c |
Creme fraiche or sour cream |
| 3 |
|
Bottles clam juice; (8-ounce) |
| 3 |
c |
Dry white wine |
| 10 |
|
Whole peppercorns |
| 8 |
|
Fresh dill sprigs |
| 6 |
|
Lemon slices |
| 8 |
|
Salmon fillets; (6- to 8-ounce) |
|
|
Butter lettuce; lemon slices and |
|
|
; fresh dill sprigs |
INSTRUCTIONS
SAUCE
SALMON
For Sauce:
Place cornichons, dill and juice in small bowl and stir to blend. Add creme
fraiche 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:
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.
Serves 8.
Bon Appetit May 1994
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