Grilled salmon with dragoncello sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 1 slice day-old bread, crusts removed 50–75ml/2–2½fl oz red wine vinegar 1 hard-boiled free-range egg yolk, grated 2 anchovy fillets, finely chopped 1 tbsp baby capers, finely chopped 1 garlic clove, …