A gorgeous salmon gravadlax to make at home

Craig Somers is the head chef of the recently revamped Silver Darling restaurant in Aberdeen, and he shares a recipe with Scottish Field.

I just started at the Silver Darling at the end of January this year. Before that, I was at the Tolbooth in Stonehaven. It’s a seafood place in the harbour and a really nice little restaurant.

Since the refurbishment, the restaurant looks absolutely amazing and it’s just been getting busier and busier since we reopened.

It’s all in blue-greys with nice, contemporary tables. We want it to be a welcoming place for everyone.

I tend to keep everything seasonal, because we’ve got such good local produce with the fish and vegetables.

Craig Somers

We get our fresh crab from Gourline Fish Merchants in Gourdon. They buy the crab off the boats that go out, then deliver it to
Aberdeen.

We tend to change the menu every three months. We get a lot of regular customers who look to get a bit of variety.

We just try to maintain our philosophy of keeping everything fresh and seasonal.