What could be more Scottish than whisky-infused salmon?

Chef Ed Barnard of Right to Roam today brings us another delicious recipe, in partnership with BenRiach Whisky.

Right to Roam is an event caterer based in both Speyside and London. Food is made from scratch, using the best of local produce, with an emphasis on theatre and playfulness and the freedom to be inspired by the world.

Leon Restaurants co-founder Allegra McEvedy said: ‘Ed is one talented culinary magpie and Right to Roam’s events are always fun, original and impressive.’

Today, we present a tasty salmon recipe to try.