Prepare the stock. In a large pot, combine all stock ingredients. Bring to a boil and cook for 45 minutes. Strain. Return stock to the pot and bring to a simmer.
While stock is cooking, prepare the fish. Lay each fish fillet and add some fresh dill across the center. Roll it up and tie with twine on two sides. When the broth is ready, add 4 rolled fillets and cook for 6-8 minutes (depending on how large your fillet is). Remove fish from broth and lay on plate. Add next 4 fillets in another batch. Let cool, then remove twine.
Prepare the sauce. Combine all ingredients together and serve with fish.
Recipe by Between Carpools at https://betweencarpools.com/update-your-shabbos-starter-with-this-poached-salmon-pinwheel/