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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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24 Dec cauliflower + hot smoked salmon with gribiche

This cauliflower and hot smoked salmon dish is inspired by a similar dish I had in Dublin’s Bastible restaurant (www.bastible.com) which featured smoked trout.

Cauliflower and Hot Smoked Salmon with Gribiche

Serves 4 as a side

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

1 head of cauliflower

Half a lemon

1 teaspoon of salt

Half a teaspoon of pepper

2 tablespoons of olive oil

4 tablespoons mayo

1 teaspoon Dijon mustard

1 tablespoon chopped tarragon, finely chopped

1 hard boiled egg, finely chopped

2 cornichons, finely chopped

1 teaspoon capers, finely chopped

Pinch of cayenne pepper

100g of hot smoked salmon

Method

  1. Pre-heat your oven to 200c/180c/gas mark 6.
  1. Slice the cauliflower into small florets and place in a roasting tray. Add in the zest and juice of half a lemon. Add the salt, pepper and oil, mixing well. Roast for 25 to 30 minutes or until the cauliflower is cooked but still has a bit of crunch.
  1. Make your gribiche by mixing together the mayo, Dijon mustard, tarragon, hard boiled egg, cornichons, capers and cayenne.
  1. Serve the cooked cauliflower with flaked pieces of hot smoked salmon and dollops of gribiche. Finish with a drizzle of olive oil and an extra sprinkle of salt and pepper.

Storecupboard Essential

Cornichons: Great in a leftover ham sandwich and delicious as part of a cheeseboard, these petite pickles are a must-have for your Christmas pantry.

This recipe first appeared in The Irish Independent on December 24th 2015

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