Instructions: Marinate the salmon in the walnut oil and a little seasoning for 1 hour.

Heat the grill.

Place the salmon on a piece of foil and grill until the fish flakes easily near the bone approx about 20 minutes.

To keep the fish moist baste frequently with oil and dont place the grill pan too close to the source of heat.

Reserve juices.

To make the sauce boil the vinegar until it is reduced by half and allow to cool.

Mix the vinegar with the egg yolks in a heatproof bowl (or the top pan of a double boiler).

Set the bowl over a pan of very hot but not boiling water (the base of the bowl should not touch the water).

Whisk until the egg yolks begin to thicken then qradually season to taste with salt pepper and lemon juice.

Spoon over the salmon and serve at once.

Note: a recipe from Balcraig House Hotel near New Scone in Scotland.

Serves 4

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.