Preparation:
wrap salmon in cheesecloth and tie ends securely combine water, lemon juice, and 3 tablespoons salt in a poacher, over a moderate flame bring just to a boil place salmon onto a rack and lower into the water return just to a boil and reduce heat to a shimmer cover and poach for 12-15 minutes carefully lift rack from the poacher and place into a hotel pan refrigerate until thoroughly chilled meanwhile, combine sour cream, horseradish, sugar, and salt-mix well cover and chill for 1-4 hours carefully remove cheesecloth from fish place onto a serving platter carefully scrape off skin with a paring knife garnish with minced parsley and lemon wedges serve chilled, with sour cream sauce to the side |
