John McNulty, head chef patron at Taynuilt Hotel and Restaurant, gives us this delicious recipe for Fillet of Scottish Salmon with Surf Clams, Asparagus and Sharpes Express Potato for Seafood Week. 

  • 25
  • 4
  • Easy
Scottish salmon may be the quintessential Scottish seafood, and rightly so. This delicately oily fish is incredibly versatile making it a favourite for many chefs. This dish celebrates the fillet with a simple dressing; a perfect light and delicious dinner for family, or to impress at a dinner party. Salmon is best eaten between February and October.


  • 1 Side of Scottish Salmon (Ask your fishmonger to fillet for you if you are not confident)
  • 400g Surf clams/Cockles
  • 1kg Sharps express potato
  • 2 bunches of Asparagus
  • 500ml Fish stock
  • 2tsp Chopped parsley
  • 100ml Double cream
  • 1/2 Lemon
  • 50g Butter


Fillet of Scottish Salmon with Surf Clams, Asparagus and Sharpes Express Potato

1. Wash cockles/ surf clams and leave to soak in clean water for 10 minutes.

2. Trim the bottom (hard, woody part) off the asparagus and gently peel off the small leaves.

3. Boil the sharps express potatoes until just cooked in the centre with a little salt in the water.

4. Take a frying pan and place on a medium heat.

5. Season your Salmon fillets and then place in frying pan skin side down for 5 mins.

6. In a saucepan over a medium heat add your fish stock and bring to boil allowing it to reduce for a few moments then add your surf clams/ cockles and your asparagus.

7. Turn salmon over for the final minute and add a knob of butter.

8. After 3 – 4 minutes the clams/ cockles will open up and the asparagus will be perfectly cooked.

9. To plate, firstly add the sharps express potato and place the Salmon fillet on top, spoon over the top the clams and asparagus broth.

10. Garnish with the chopped parsley; serve with a glass of decent quality Sauvignon Blanc.


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