Here’s our own simple recipe for brunch, a light lunch, garden barbecues or just whenever you fancy the true Loch Duart salmon taste.
1 x 100gm skinless escalope of Loch Duart salmon
1 x soft white bun
Green Mayonnaise (a generous pot of mayonnaise with mixture of parsley, chives and tarragon – fresh if possible)
Salt and Pepper
- Grill the escalope for 2 minutes on each side, seasoning as you go.
- Place it on the base of the bun.
- Put salad leaves on top.
- Dollop of green mayonnaise on top, close bun and enjoy.