Burren Irish Organic Salmon Three Ways

Burren Irish Organic Salmon Three Ways

Print

byPrepared by Yes Chef Ireland Magazine for Birgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare  

Under the header "Burren Smokehouse - Star Fish", the Yes Chef Ireland, issue 3, has published two recipes in their "magazine for lovers of good food" Read More
Share:
Prep Time

30 Minutes

Cooking Time

2 Minutes

Serves

1-2 People

Ingredients

  • 175g Burren Smoked Irish Organic Salmon
  • 175g Burren Smoked Irish Organic Salmon with Honey, Whiskey & Fennel
  • 175g Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill

For the pea purée:

  • 100g fresh or frozen peas
  • 1 tsp sugar, to taste

For the horseradish crème fraîche:

  • 2 tsp crème fraîche
  • 1/2 tbsp prepared horseradish
  • salt and pepper

Method

Method for Peas:

Cook the peas in boiling salted water for 2 minutes until tender. Drain and then put them into a food processor to puree them until smooth, adding some of the cooking water if it’s too thick. Pass the purée through a fine sieve into a bowl, season well and add some sugar to taste.

Horseradish crème fraîche:

Mix the prepared horseradish and the crème fraîche together in a bowl. Season to taste.

Serve the salmon as illustrated with the pea purée and horseradish crème fraîche. We also like to serve this dish with diced cooked beetroot, sweet corn and fresh peas.

You may also like

  • Darina Allen’s Christmas Chocolate Yule Log

    Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
  • Jenny Flynn’s Humble Christmas Trifle – Faithlegg

    Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford City
  • Irish Seafood Chowder

    Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....