Bring the salmon stock and wine to the boil in a large saucepan. Beat in the crème fraîche, and add salt to taste. Blanch the vegetables separately in a small amount of water. Thinly slice the salmon, and divide between four warm soup bowls. Pour the boiling broth over the salmon in each bowl, so that it will be cooked by it. Place some of the blanched vegetables in each bowl, add the dill, and serve immediately.
© 1995 Frances Bissell. All rights reserved.