Cold Poached Salmon With Dill Dijon Sauce

In a large poacher or pan, combine water, wine, carrot, celery, onion and peppercorns. Bring to a boil. Lower heat, cover and cook for 15 minutes.

Add the salmon fillet. Cover and cook over low heat until the salmon is done, approximately 15 to 20 minutes. Cool the salmon in its stock.

When cool, remove the salmon from its stock and remove the skin from the salmon. Chill for several hours or overnight.

Serve with Dill Dijon Sauce.

For Dill Dijon Sauce: In a small bowl, mix the yogurt, vinegar, mustard, brown sugar and dill weed together.

Refrigerate before serving. It's best if refrigerated overnight.