Peruvian treatment for Sutherland salmon
A new recipe of salmon raised by Loch Duart has been created by the chef of London’s well-known Café Royal.
The recently refurbished Piccadilly restaurant has served the Sutherland company’s salmon by name since 2001 and Chef de Cuisine, Armand Sablon, has recently added ‘Ceviche of Loch Duart Salmon with fennel and soy dressing, spring onions and cresses’ to the menu.
