Sweet twist for serving salmon

By The Silver Darling in Aberdeen THE Silver Darling seafood restaurant in Aberdeen is situated in the former Customs House at Pocra Quay.

Boasting an unrivalled location with panoramic views of the beach, the historic fishing village of Footdee (Fittie to locals) and Aberdeen’s harbour, no matter where you sit you’ll have a spectacular view.

Watch ships from all around the world come into port, marvel at the dolphins and seals bobbing in the bay, or even watch the local fishing boats bring home the catch of the day, most of which ends up in our kitchen.

Opened by chef Didier Dejean in 1986, The Silver Darling is one of a few restaurants to have been recommended in the Good Food Guide for more than 22 years.

It is also a regular feature in the Michelin and Egon Ronay Guides.

In 2008, the Sunday Times ranked the Silver Darling in the top 10 seafood restaurants in UK. INGREDIENTS: (Serves 10) 800g trimmed salmon fillet 100g black treacle 1 teaspoon crushed fennel seeds Zest of 1 lemon Zest of 1 orange 60 g sea salt 2 tbsp Dijon mustard 2 tspn ground black pepper METHOD: 1. Lay the salmon fillet (skinned) on a sheet of cling film. 2. Warm treacle in a bowl over a bain marie, until runny. 3. Mix fennel, lemon and orange zest, salt, mustard, pepper and treacle together. 4. Spread over both sides of salmon. Leave at room temperature for half an hour then refrigerate for 36-48 hours. 5. When ready to serve, remove the cling film and clean away any excess marinade from the salmon. 6. Pat dry with kitchen paper. 7. Slice the salmon and serve with cucumber salad, sour cream, rye bread and mesclun (mixed leaves). In association with Taste Communications.