Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce
  6        Tablespoons  chopped cornichons
  3        Tablespoons  chopped fresh dill
  1         Tablespoon  fresh lemon juice
  1                Cup  crème fraîche or sour cream

                        Salmon
  3            Bottles  clam juice -- (8 ounce)
  3               Cups  dry white wine
  10             Whole  peppercorns
  8                     fresh dill sprigs
  6                     lemon slices
  8                     salmon fillets 
                        Butter lettuce
                        lemon slices
                        fresh dill sprigs

Preparation:

For Sauce: Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not over mix 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.

Nutritional Information:

Entire Dish: 2115 Calories (kcal); 47g Total Fat; (26% calories from fat); 273g Protein; 22g Carbohydrate; 708mg Cholesterol; 1311mg Sodium