In a first for Scottish salmon farms Loch Duart, the independent salmon farming company, has partnered with award winning environmental organisation Plan Bee Ltd. to protect Scotland’s unique pollinators, the honey and bumble bees.
It’s a long-term strategic biodiversity initiative, with hives installed at a Sutherland site near the farm and enhance habitats for native bumble bees in the Uists. This first stage of the project aims to encourage and sustain Scottish honey bee populations in the remote far North West coast of Scotland, which has a unique microclimate that provides a welcome home for the new bee populations.
Loch Duart is also supporting Plan Bee to increase awareness of bees and to provide habitats for native pollinators near their farms. Starting in Spring 2019 Plan Bee will work with schools in Sutherland and Uist,
Loch Duart’s new Plan Bee hives located in Sutherland are just part of an extensive pollinator project. With a long term approach to these projects the aim is to plant a range of native flowers and wild forage gardens in the areas. Plan Bee will provide Loch Duart with a bee management plan and a dedicated beekeeper who conducts regular site visits and assessments to ensure the good health of both bees and plants.
Honey produced in the hives will be used in Loch Duart salmon recipes by Patrick Evans, Loch Duart’s Food Ambassador.
- it’s estimated that around 300,000 bees will populate the hives at Loch Duart
- the Sutherland beehive is believed to be the furthest north on the UK mainland
- there are 250 species of bees in the UK, but only one honey bee (Apis Meliferra) and just 24 bumble bee species
Honey and Mustard Glazed Loch Duart Salmon with Autumnal Salad
2x 140g salmon fillet portion
1x Harlequin squash
4x leaves cavolo nero
180g Wholegrain rice
Salt and pepper
3x tbsp Scottish heather honey
1x tbsp soy sauce
2x tsp whole grain mustard
1x garlic clove
½ x lemon
1x tbsp olive oil
- In 300ml of salted water start cooking the rice.
- Wash, cut in half and then de-seed the squash. Cut into wedges and place into a hot oven for 25 mins.
- In a mixing bowl, add the honey, soy, mustard, and lemon juice and stir thoroughly.
- Then place the salmon fillets into the bowl and place into the fridge for 30 mins.
- After 30 mins, remove the salmon and on a plate put to one side.
- Then in a small pan, add the olive oil and grate in the garlic. Cook till fragrant then add in the marinade and simmer.
- Shred the cavolo nero and blanch in boiling salted water with a knob of butter.
- On a hot griddle pan cook the salmon for 3-4 mins each side alternating the angle to get the criss-crossed charred effect.
- Once the rice is cooked, remove from the heat and place into a mixing bowl to cool slightly. Then add in the roasted squash, blanched cavolo nero, chicory leaves, season with salt and pepper and stir thoroughly.
- Once the salmon is halfway cooked and the first criss-crossed side is facing upwards, spoon over a few table spoons of the glaze.
- Then once the salmon is cooked, place the salad onto a plate, add the salmon on top and if desired spoon over the remaining glaze.