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For the Poached Salmon : Bring a kettle of water to a boil then remove from heat. Heat white wine, vegetable stock (or water) onion, dill, sage leaves, bay leaves to a large skillet and bring to a simmer. Add lemon quarters to liquid squeezing each one into the skillet before adding it, then simmer for an additional 15 minutes. Season to taste with salt and pepper.
Add salmon, skin side down to the simmering liquid. Using the hot water from the kettle add additional water if necessary to cover the salmon. Cook until salmon is just cooked though, about 8 minutes. Remove from liquid and let sit for 15 minutes.
For the Dill Horseradish Sauce : In a small bowl mix together dill, horseradish, lemon juice, sour cream, mayonnaise and season to taste with salt and pepper.
Divide the salmon between 4 plates, then top with dill horseradish sauce and sprinkle with chives. Serve with a light green salad and a light white wine.