Cold Poached Salmon Fillets

Prep : 10 minutes     Cook : 10 minutes       Makes 4 servings

2             cups white wine
2             cups water
1/2          cup snipped fresh dill  or 2 teaspoons  dried dill crumbled
1             whole bay leaf
5             peppercorns
1/2          teaspoon dried thyme , crumbled
1/2          teaspoon salt
4             salmon fillets  (6 ounces each)
1/4          cup heavy cream
3             tablespoons reduced-fat mayonnaise
1/2          teaspoon  grated lemon zesr
2             tablespoons lemon juice
1/8          teaspoon ground white pepper

1 .      In a large skillet  over moderately high heat , bring wine , water , 1/4 cup of the dill , bay leaf  , peppercorns , thyme  and 1/4 teaspoon of the salt  to a boil . Reduce heat  to moderately low  , add fish , skin side  up  and cover  with a piece of wax paper  laid on top . Cook , turning  fish over at half time  , until fish  almost  flakes at  the touch of the fork  - about 7 minutes  total .
2 .       Remove  fish  from poaching  liquid  , cool to room temperature  and refrigerate  until chilled  - about 1 hour .
3 , Meanwhile  , in a small bowl , whisk together  all reaming ingredients  , including the 1/4 teaspoon salt  and 1/4 cup of dill .
4 .       To serve , remove  skin from fish  and spoon sauce  on top .