Ingredients

• 6 tablespoons chopped cornichons
• 3 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 cup crème fraîche or sour cream
• 3 8-ounce bottles clam juice
• 3 cups dry white wine
• 10 whole peppercorns
• 8 fresh dill sprigs
• 6 lemon slices
• 8 6- to 8-ounce salmon fillets
• Butter lettuce, lemon slices and fresh dill sprigs

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Instructions

1. 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.)
2. 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.)
3. 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.)
4. Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.