Warm Smoked Salmon with Cucumber and Dill

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

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 cucumber, peeled and cut into 7mm dice
  • salt, freshly ground pepper
  • squeeze of lemon juice
  • 120 ml cream
  • 2 teaspoons chopped fennel or 1 teaspoon chopped dill


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.