For the poaching liquid:
6 bay leaves
1 teaspoon black peppercorns
1 carrot thinly sliced
1 small onion, thinly sliced
1 sprig dill
2 tablespoons salt
4 tablespoons white wine vinegar
3 quarts water
6 center cut fillet of wild salmon, skin on, about 6 ounces each
For the crème fraiche:
1 cup crème fraiche
1 teaspoon Dijon mustard
2 teaspoons copped dill
prepared white horseradish
1) Combine the poaching liquid ingredients in a sauce pan and simmer uncovered for 20 minutes.
2) Place the salmon fillets in a single layer, in a wide saute pan. Pour over enough of the poaching liquid to cover by 1/2 inch.
3) Bring to a gentle simmer and poach 15 minutes until the fish is cooked through. Make sure that the liquid never boils. It should remain at 180 degrees.
4) Transfer the fish to a wide platter, spoon a little of the poaching liquid over the fish. Place a slice of carrot and a few pieces of onion on each fillet and cool to room temperature. Cover and refrigerate until chilled. The fish can be poached up to 2 days before serving.
5) Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.