Scrambled Maron Eggs and Oak traditionally Smoked Salmon
Salmon is a subject very close to my heart .Living 1 minute away from the mouth of the Tweed its quite common for us to see free-range organic salmon frequently. When we have visiting chefs it is one of the things that blows their mind away when they see the quality of the fish that we work with. No where in the city could they get fish as fresh as we get here at Sallyport. Farmed Salmon is ''FAT'' and takes far longer to cook and it is a totally different colour from wild Salmon (that's cos they never have to do a days work in their life they just lie around and eat all the time!!) At Sallyport we feel honoured to work with the King of fish.
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