Rory O’Connell serves this warm smoked salmon recipe on his special menu at Ballymaloe. We use Bill Casey’s salmon which is smoked on our farm.
Slice the smoked salmon straight down on to the skin into 5mm thick slices. Melt the butter in a sauté pan and allow to foam. Place the smoked salmon slices carefully in the pan; after 30 seconds turn them carefully and add the cucumber dice. Season with salt, pepper and a squeeze of lemon juice. Add the cream and fennel or dill and allow the cream to bubble up and barely thicken. Check seasoning and serve immediately on hot plates.
© 2001 Darina Allen. All rights reserved.