8    salmon steaks
9   black peppercorns
1   bay loaf
2   slices lemon
1/2 cup dry white wine
2    cups water
1    tsp. sat
3    sprigs dill weed or 1 tablespoon dried dill
2    celery tops
1     onion, sliced

Rinse and dry the salmon steaks. Combine the pepper-corns, bay leaf, lemon slices, wine, water, salt, celery tops, sliced onion, and dill. Bring to a simmer. Place the salmon steaks into the simmering liquid. Cover the pan and simmer gently over low heat for about 10 minutes or until the fish flakes easily when tested with fork. Remove the salmon from the liquid with a slotted spatula and drain.

Place the steaks in a shallow dish, cover with foil or wax paper, and chill until ready to use. The salmon can be made the day before.

Serve on lettuce leaf, garnish with lemon slices, tomato wedges, and cucumber slices. Serve with Special Spinach Sauce or Mustard Dill Sauce.