Lambert Bridge Chardonnay Cured Salmon with Chive Crème Fraîche

1 side of salmon, 8-10 pounds 3 cups granulated sugar 1 bottle Lambert Bridge 1998 Chardonnay 6 Tablespoons pink peppercorns, crushed 1 bunch chives Mix the sugar and salt together. Lay the salmon in a glass or on a platter. Pour Chardonnay over salmon ans sprinkle with crushed peppercorns. Place the chives over the salmon. Then completely cover the salmon with the sugar and the salt mixture. Cover tightly with plastic wrap and plavce in the refrigerator for at least tow days. Then remove the salmon from the refrigerator, wash the fish with water to remove the curing mix and pat dry. Slice the salmon free from the skin, as thinly as possible. Chive Crème Fraiche 2 cups Bellwether Farms Crème Fraiche 1 bunch chives, thinly sliced 1 teaspoon pink peppercorns, ground juice of 1 lemon Mix all ingredients into a bowl. Spoon over salmon or serve on the side.