Salmon fillets with dill butter by Loch Duart

Loch Duart, the salmon farming business based in the Hebrides and Sutherland, has been named as a finalist in the Export Award category for the Highlands & Islands Food & Drink Awards.

Loch Duart is founded on the principle of farming in a sustainable manner, while making no compromise in its aim to produce the best tasting salmon available. In its entry for the Export Award the business highlighted another strong year of export sales.

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Loch Duart has made it a strategic aim to develop its export markets, in particular markets where people spend more of their disposable income on good food and are enthused by the brand values of Loch Duart. 

Only 34 businesses made the prestigious awards shortlist that spans 13 diverse categories, ranging from Restaurant of the Year to Young Shining Star. Delivered with support from Highlands & Islands Enterprise, the Awards celebrate quality, innovation and growth in one of Scotland’s most prosperous industries. Running for 13 years, they showcase the diversity and excellence of the Region’s food and drink industry, contributing to the reputation of Highlands & Islands as a world leading food destination.

For more information about Loch Duart visit http://lochduart.com

Ingredients: Serves 2

2 salmon fillets, about 2.5cm/1 inch at their thickest part

2 tbsp chopped fresh dill fronds

50g/2oz softened butter

salt

freshly ground black pepper

4 tbsp dry white wine

 Method:

  1. Lay each salmon fillet on a piece of foil or baking parchment large enough to wrap up the fish.
  2. Mix the herbs and butter together and spread over the fish.
  3. Season with salt and pepper.
  4. Tip the wine over the fish and quickly close the foil to make a parcel.
  5. Bake in a preheated oven at 220ºC/gas mark 7 for 12-15 minutes.
  6. Serve with boiled unpeeled potatoes and a side of green vegetables.

In association with Taste Communications.

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