• In a deep skillet, add one cup of water and one cup of white wine.
  • Place 5-6 sprigs of dill in the poaching liquid.
  • Gently lay the salmon on top of the dill. Season with salt and pepper.
  • Allow the poaching liquid to slowly heat on a medium to low flame for about 6-8 minutes. Do not boil.
  • In a mixing bowl add the cream cheese (at room temperature) and sour cream together.
  • Add the lemon juice and chopped dill, mix ingredients well. Season with salt and pepper to taste
  • Garnish the salmon with fresh dill sprigs and serve the creamy dill sauce on the side

Back /recipes/poached-salmon-with-creamy-dill-sauce/