For Sauce: Place cornichons, dill and juice in small bowl and stir to blend. Add creme fraiche 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.) 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. Serves 8. Bon Appetit May 1994
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|Serving Size: 1 Serving (1608g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 299 (38%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 94.4mg||29 %|
|Sodium 159mg||5 %|
|Potassium 2284.1mg||60 %|
|Total Carbohydrate 130.9g||39 %|
|Dietary Fiber 48.8g||195 %|
|Sugars, other 82.1g|
|Protein 22.7g||32 %|
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Calories per serving: 783
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