Salmon Steaks with Caper Sauce

6 salmon steaks
flour
clarified butter
200ml dry white wine
2 teaspoons capers
1 teaspoon finely slivered lemon rind
2 teaspoons garlic chives
1/2 cup light sour cream

Pat the salmon steaks dry and lightly dust them with seasoned flour. Pan fry in the clarified butter and set aside to keep warm. Add the white wine to the pan and boil down until reduced by half. Strain and transfer to a clean pan if necessary. Reheat with the capers and lemon rind then stir in the garlic chives and sour cream. Gently reheat but do not boil. Put some of the sauce on each plate, top with the salmon steak and garnish with a sprig of dill.