• 1 cup sour cream
• 2 tablespoons chopped fresh dill
• 1/4 cup fresh lemon juice , plus 1 lemon quartered for garnish
• 1 teaspoon kosher salt
• 2 cups dry white wine
• 1 whole bay leaf
• 6 black peppercorns
• 4 (5- to 6-ounce) salmon fillets

In a medium bowl, combine sour cream, dill, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Mix well, then set aside.

In a large deep-frying pan, pour in wine and 1 cup water. Add remaining 3 tablespoons lemon juice, bay leaf and peppercorns. Bring to a boil; reduce to simmer for 10 minutes. Add salmon and season with remaining 1/2 tsp. salt. Cover and cook 8 minutes. Remove pan from heat; keep covered 3 to 4 minutes. Remove salmon with slotted spatula. Serve warm with dill sour cream, or chill 1 hour, or up to 1 day.