Poached Salmon With Sour Cream Sauce

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1 bottle (750 ml) dry white wine

3 cups water, plus 1 to 2 cups boiling water

2 medium carrots, thinly sliced

1 medium onion, thinly sliced

1 celery rib, thinly sliced

1 garlic clove, smashed

5 parsley sprigs

4 thyme sprigs

1 small rosemary sprig

1 bay leaf


6 center-cut skinless salmon fillets

1 teaspoon unsalted butter

1 cup sour cream

1 European cucumber—peeled, halved lengthwise, seeded and thinly sliced crosswise

2 tablespoons capers, rinsed and drained

2 tablespoons finely chopped dill

Freshly ground pepper

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