This is a delicate summer dish. New potatoes make a perfect accompaniment, together with either really freshly picked peas or broad beans or frozen petits pois. Ask your fishmonger to fillet and skin the salmon for you.
Melt the butter gently in a heatproof casserole on top of the stove. Then remove from the heat and stir in the flour until smooth. Gradually stir in the white wine, followed by the cream. Season with salt and
Add the sliced salmon to the sauce, cover again and continue to simmer very gently for 5-10 minutes, until the salmon is lightly cooked through but still a darker pink in the centre — the time will depend on how thickly the fish has been sliced. Check the sauce for seasoning, chop the dill roughly and add it to the dish just before serving.
© 1997 Josceline Dimbleby. All rights reserved.