Dice the Salmon Brunoise size and combine with chopped chives then press gently into ring. Press down enough for the Salmon to hold its cylindrical shape when the ring is removed Take the Brown Soda Bread and break into Crouton size pieces and dry under Hallogen Hot Lights or in a low oven for 15 minutes until nice and crunchy. I use my hands to crumble the bread to give a nice natural look rather then cutting with a knife, you do not want to make it to small either as its texture value to the dish will be diminished if too small. Cucumber:Peel and core the cucumber leaving the nice firm flesh then dice into very small brunoise – Marinate in the Pickle for 15 minutes. Cucumber Gel/Jelly:Take whole peeled cucumber and Blend until smooth add Gelcrem (Sosa product) and blend for another 30 seconds refrigerate. Pickle: Mix ingredients together.Makes a 1 pint quantity. Pomegranate:Pop the seeds by cutting the fruit in half and hitting the skin side of the fruit with the back of a spoon and out pop the seeds into your bowl Assembly Place the Salmon in the ring and press down firmly Position ring on your plate and lift off gently leaving a nice Salmon Tower or Tian.Dot the Plate with six dots of of cucumber gel Drizzle the diced cucumber in between the gel allowing some of the Pickling Liquor onto to Plate Drizzle the Glenilen Natural Yogurt onto the Salmon Tower allowing it to fall off ….sprinkle with some of the brown soda bread croutons. Drop some of the Pomegranate seeds around the plate Finally place some of the micro herbs around the plate and serve. Enjoy..

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 Vegetables : 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