Take a good Alaskan salmon, slice it and put the slices under the broiler with pepper, salt and high quality oil. Broil. Add halved-tomatoes previously cooked under the grill with parsley and garlic. Just before serving, arrange on top of the slices some anchovy fillets interlaced in a checkerboard pattern. On every slice place a wheel of lemon with capers. Make a sauce of anchovies, hard-boiled egg yolks, basil, olive oil and a little glass of Italian Aurum liqueur, all passed through a sieve.