Fill a large saucepan with water. Add the spices, salt and pepper to the water and leave to infuse.
Rinse the rice under cold water and then place in a pan with 2.5 times its volume in water, the star anise and a pinch of salt. Cover, bring to the boil and cook until all of the liquid has been absorbed. Remove from the heat and keep covered for 10 minutes.
Remove the bones from the salmon and then cut the fish into 2cm cubes. Thread two or three pieces of fish on to a skewer and repeat until all of the salmon has been used up.
Bring the spice infused broth to a simmer, add the salmon to the pan and poach for 4-5 minutes.
Chop the dill finely and mix with the crème fraiche and the mustard.
Serve the poached salmon with star anise scented basmati rice and a quennel of crème fraiche.
«This recipe can also be adapted and made with cod, pollack or hake.»