Instructions: Thinly slice the salmon and place into a container of olive oil, maple syrup, soy sauce, pepper and lemon juice for 10-20 minutes.

Sabayon: Whisk eggs over a bain marie. Reduce the white wine and fish stock in a pan. Add the mixture to egg whites and whisk. Add cream, still whisking.

Place the thin slices of salmon on to the serving plate and drizzle on a little of the sabayon. Place under the grill for 2-3 minutes only.

Remove and serve immediately with a scattering of chives and parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.