Wild Faroes Island Salmon, Mussels & Clams

Mon, 20 July 2026

600g Wild Salmon Cut into 200g Portions (Use Organic if Wild is not available) 

300g Mussels washed 

300g Clams washed 

60ml Double cream 

70ml White wine 

Lemon 

Flat Parsley Chopped 

1. Seal the Salmon On anon stickpan in oil and butter and remove from the pan. 

2. Add the Mussels and Clams and cook for one minute. 

3. Then add the white wine then the cream.

4. Return the Salmon to the pan and cook for a further 3minutes .It should be pink inside. 

5. Squeezein the lemon and pour on the flat parsley

6. Serve immediately