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1
Place potatoes in a pot and cover with water.
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2
Cover pot and bring water to a boil.
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3
Add a generous amount of coarse salt to the water, a few healthy pinches.
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4
Reduce heat to medium and boil covered until tender, about 12 minutes.
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5
Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions.
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6
The additional portions will provide the cooked salmon for salmon cakes on another night.
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7
Pour wine and water into the pan so that just the very top of the salmon is exposed.
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8
Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid.
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9
Place the pan or pans over high heat and bring the liquid to a boil.
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10
Reduce heat to medium low and cover the pan.
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11
Poach salmon for 10 minutes or, until fish is firm and opaque.
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12
Drain your potatoes and return them to the hot pot.
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13
Add butter to the pot and turn potatoes to coat them lightly in the butter.
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14
Sprinkle the mint and sugar over the potatoes.
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15
Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
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16
Remove salmon from the cooking liquid with a thin spatula.
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17
Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
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18
To serve, place a piece of salmon on a plate and garnish with sauce.
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19
Serve pumpernickel squares, watercress and sliced cucumber along side the fish.
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20
Add minted red potatoes to the plate and serve.
