Burren Smokehouse hot smoked salmon on a bed of colcannon
This is the signature dish of the Roadside Tavern in Lisdoonvarna, County Clare. It feaures “hot” smoked salmon, as well as colcannon, a traditional Irish dish of cabbage or kale and mashed potatoes.
Ingredients
28oz/800g Burren Smoked Organic Salmon, plain
For the colcannon:
1lb/500g floury potatoes
4 cups shredded leaves of cabbage
2 tbsp chopped scallions (spring onions)
2 tbsp butter or margarine
2fl oz/50ml heated milk
Salt and black pepper, to taste
For the mustard cream sauce:
1 tbsp wholegrain mustard
1 pint/500ml cream
2 tbsp white wine
Method
For the colcannon: Boil the peeled potatoes in lightly salted water until tender, then drain. Boil the cabbage and onion for about five minutes. Drain and set aside. Mash the potatoes with the milk, butter, salt and pepper to taste. Add the spring onion and cabbage mixture.
For the mustard cream sauce: Mix all the ingredients together and heat gently until warm.
Cut the Hot Smoked Organic Salmon into four pieces. Heat the salmon in a preheated oven for five minutes at 175°C or 350°F.
To decorate the plate, start by placing the base of colcannon. Pour the mustard cream sauce over and top the dish with the Burren Hot Smoked Salmon. (Addition of stir-fried vegetables is optional)
Now that you’re ready to tuck right in, it’s only fitting that you serve up your Irish feast with this Irish blessing:
May your pockets be heavy and your heart be light, May good luck pursue you each morning and night.
IRISH BLESSING
Source: Ireland.com
