Rinse salmon and pat dry with kitchen paper. Rub with salt and pepper.
In a deep frying pan bring the water and white wine to the boil. Turn off the heat and place salmon into the pan. Poach for 6 minutes, turn salmon and poach for 5 minutes on the other side.
Increase the heat to a simmer and cook until the salmon is a uniform pink colour and flakes easily with a fork.
With a slotted spoon carefully remove salmon from the pan and place onto a plate to cool. Remove the skin, cover and place in the fridge for at least 3 hours or overnight. Take out of the fridge 1 hour before serving.
For the sauce, combine the soured cream, lemon juice, honey and lemon zest and salt in a small bowl.
To serve, place salmon on a serving platter and spoon some of the sauce on top. Serve garnished with chives.