Warm Smoked Salmon with Cucumber and Dill

Preparation info
  • serves


    • Difficulty


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.


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


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