Print
Prep Time
10 Minutes
Cooking Time
20 Minutes
Serves
2-4 People
Ingredients
- 800g Burren Hot Smoked Organic Salmon plain
Colcannon:
- 1 lb or 500g floury potatoes
- 4 cups shredded leaves of cabbage
- 2 tbsp chopped scallions (spring onions)
- 2 tbsp butter or margarine
- 50 ml or ¼ cup heated milk
- Salt and black pepper to taste
Stir fry Vegetables
- 1 red pepper
- 1 onion
- 1 courgette
- 8 mushrooms
- 1 tsp soya sauce
- 1 tbsp olive oil
Mustard Cream Sauce
- 1 tbsp wholegrain mustard
- 500 ml or 1-pint of cream
- 2 tbsp white wine
Method
Colcannon
- Boil the peeled potatoes in lightly salted water until tender, then drain.
- Boil the cabbage and onion for about 5 minutes.
- Drain and set aside.
- Mash potatoes with milk, butter, salt and pepper to taste.
- Add the spring onion and cabbage mixture.
Stir Fry VegetablesÂ
- Cut all vegetables in strips and stir fry in olive oil until they are soft.
Mustard Cream Sauce
- Mix all ingredients together and heat.
Salmon
- Cut the Hot Smoked Organic Salmon into 4 pieces.
- Heat the Salmon in preheated oven for 5 minutes at 175°C or 350°F.
To decorate the plate start by placing the base of colcannon, add stir fry vegetables on top. Pour the mustard cream sauce over the vegetables, and top the dish with the Burren Hot Smoked Salmon.
Visit Our Shop
You may also like
Traditional Granville Irish Scone
Expect elegant surroundings, splendid Irish food and impeccable service at the Granville Hotel, located at the heart of Waterford. Richard Hurley is a consummate professional. The General Manager of The Granville Hotel in Waterford understands graceful...How to Make a Ballymaloe BBQ Beef Burger
Ballymaloe Foods' world famous country relish is the perfect accompaniment to a delicious homemade burger. From a homemade tomato relish recipe created by the legendary Myrtle Allen in the kitchen of Ballymaloe House, Ballymaloe Foods has grown to feature...Crab Cakes with Hollandaise Sauce