In a Label Rouge demonstration, chefs John Watret and David Palomo prepare Vietnamese rice paper rolls, made with Scottish salmon, spring vegetables, wasabi, furikake and soy.

They've worked together for 20 years at trade shows, so it was great to see them in action! #SEG22

In a Label Rouge demonstration, chefs John Watret and David Palomo prepare Vietnamese rice paper rolls, made with Scottish salmon, spring vegetables, wasabi, furikake and soy.

They've worked together for 20 years at trade shows, so it was great to see them in action! #SEG22

Salmon Scotland was delighted with the support shown by @MairiGougeon in coming to @SeafoodExpo_GL Barcelona to help Scottish salmon win new export markets around the world, as well as celebrating the 30th anniversary of Scottish Salmon’s label rouge accreditation #SEG22

Salmon Scotland was delighted with the support shown by @MairiGougeon in coming to @SeafoodExpo_GL Barcelona to help Scottish salmon win new export markets around the world, as well as celebrating the 30th anniversary of Scottish Salmon’s label rouge accreditation #SEG22

‘Team Scotland’ is returning to the #SeafoodExpoGlobal this week, putting the best of Scottish seafood on the world stage.

Keep an eye out for updates from the Salmon Scotland team over the next few days! #SEG22

Read more:

bit.ly/3LbLi4p

‘Team Scotland’ is returning to the #SeafoodExpoGlobal this week, putting the best of Scottish seafood on the world stage.

Keep an eye out for updates from the Salmon Scotland team over the next few days! #SEG22

Read more:

bit.ly/3LbLi4p