Grilled Salmon Skewers with Bacon

For the mayonnaise: (Note: When making mayonnaise, it is important that all the ingredients are at room temperature.) Mix the egg yolks with salt, mustard and 1 tablespoon lemon juice and whisk vigorously. While beating with the whisk of a hand mixer, gradually add a few drops of oil, then slowly add the remaining oil in a slow, steady stream, just until the mixture is thick and creamy. Season with salt, pepper and lemon juice.

For the remoulade: Peel the egg and chop. Cut the pickles into small cubes and stir with the egg, herbs into the mayonnaise.

For the skewers: Cut the salmon fillet into 8-10 (1.5 cm) (approximately 0.5 inch) wide) strips and thread each strip lengthwise onto a wooden skewer. Drain the anchovy fillets, cut in half and place an anchovy fillet half on each salmon skewer. Wrap with bacon and saute in hot butter in a large pan about 5 minutes.