Print
Prep Time
30 Minutes
Cooking Time
10 Minutes
Serves
1-2 People
Ingredients
- 8 slices of Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill
- 1/2 cucumber, peeled to ribbons
- 4 cooked salad potatoes
- 1 tbsp Broighter Godl Chilli Infused Rapeseed Oil
- 8 baby asparagus tips
Dressing:
- 50g mango, peeled
- 60ml fresh lime juice
- 2 tbsp olive oil
- 2 small red chillies, de-seeded and finely chopped
- 1 clove garlic
- crushed lime wedges to serve
Method
Heat a griddle pan or frying pan over medium heat. Brush the potatoes with the chilli oil and fry until golden. Keep warm. Cook the asparagus for 2 minutes in boiling water, drain and keep warm.
Place all the ingredients for the dressing in a food processor and blend until smooth. Serve as shown in the picture.
You may also like
Simnel Cake
Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...Traditional Roast Beef Dinner
The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...Bury the Hatchet Whiskey Cocktail
Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.