Scottish Salmon

£9.90£95.50

Most farmed salmon are descended from wild Atlantic salmon. Our Scottish salmon are organically raised under the RSPCA Freedom Foods banner, carefully chosen from sources that have a good reputation for the standard of welfare of their fish. It has a low carbon footprint and is inherently healthier. Our smoked salmon comes from small individual smokehouses.

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Most farmed salmon are descended from wild Atlantic salmon. Our Scottish salmon are organically raised under the RSPCA Freedom Foods banner, carefully chosen from sources that have a good reputation for the standard of welfare of their fish. It has a low carbon footprint and is inherently healthier.
Our smoked salmon comes from small individual smokehouses.

Poached salmon : Put the salmon into a fish kettle, deep roasting pan or heavy pot big enough to take it and then add enough cold water to cover the fish. Cut an onion and a lemon into quarters and add to the pot along with 4 bay leaves, a tablespoon of cider vinegar, a pinch of salt and 6 or 7 peppercorns.
Put on a lid or cover with tin foil and bring to the boil on the top of the cooker. Once it boils, turn off the heat and let it stand until cool.
Carefully remove the salmon and place onto a board and gently scrape the skin off. Transfer to a large serving dish and decorate with sprigs of watercress, cucumber and lemon slices.
Fillets: medium size salmon fillets can be prepared in the same way as a whole salmon, just using a smaller pot.

For baked salmon fillets or salmon steaks: put a sheet of silver foil into an oven-proof dish and place the fillets or steaks on top. Season with salt and a lot of black pepper, add the juice of a lemon and dot with a little butter. Fold the foil loosely over the top and crunch the ends and sides to make a parcel.
Cook for 25 minutes in a pre-heated oven at 180C. Serve with a salad or garden vegetables. Salmon steaks are perfect for tossing onto the barbecue too.