Tropical Burren Salmon Starter

Tropical Burren Salmon Starter


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

of Co. Clare  

The Burren Smokehouse is a family-run business which was set up in 1989 by Birgitta & Peter Curtin. The quality of their Smoked Salmon has grown e Read More
Prep Time

30 Minutes

Cooking Time

10 Minutes


1-2 People


  • 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


  • 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


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.

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