Fried Smoked Salmon with Lemon Sabayon

Mix the finely chopped dill with the mustard and olive oil and season the marinade with a little pepper. Coat the smoked salmon fillet all over with it. Cover and marinate briefly.

In the meantime, squeeze the juice of one lemon. Melt the butter on a low fire.

Fill a frying pan with about 1 cm of water and let it boil. In a baking bowl, stir together the juice of one lemon, egg yolks and soup. Place the baking bowl on the frying pan with the boiling water and, stirring with a whisk, whip the mixture until it is very creamy and binds very easily. Later, stir the melted butter into the lemon sauce leisurely, in small portions. Continue whisking briefly to make the sauce even creamier and season with salt and cayenne pepper. Remove from heat.

Using a large kitchen knife, cut the salmon diagonally into slices about 1/2cm thick.

Very lightly oil a coated skillet and heat. Roast the salmon slices over medium heat for just fifteen seconds on each side. Arrange on warm plates and pour lemon sabayon, which has been repeatedly warmed briefly over the hot water bath while whisking, to taste.

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