Until the 1980’s this was a rare treat for the masses. The growth of salmon farming in Highland sea lochs has made this widely available, and thus extremely popular. Select a good quality brand, try organic or wild if you can find them.
Serve the salmon attractively with salad leaves, a slice of fresh lemon, and oatcakes.
Any leftover fish (if you can bear to leave some) is great stirred into scrambled eggs.
