Warm Smoked Salmon with Cucumber and Dill

Name: Warm Smoked Salmon with Cucumber and Dill
Yield: serves 4
Cuisine: Ireland
Ingredients: 170–225 g smoked salmon; 8 g butter; 6–8 tablespoons cucumber, peeled and cut into 7mm dice; salt, freshly ground pepper; 2 teaspoons chopped fennel or 1 teaspoon chopped dill; squeeze of lemon juice; 120 ml cream

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

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.

Ingredients

170–225 g smoked salmon
8 g butter
6–8 tablespoons

Europe
Ireland
Shanagarry
Starter
Pescatarian
Gluten-free

Method

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 seasoni