A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes.
Pan roasted sea trout with sautéed peas, baby gem lettuce & a butter and horseradish sauce
Baked Sea Trout with Lemon and Dill
Whisky Cured Salmon
Truffle Risotto with Salmon Flakes