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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.  
406A8685

26 Jun salmon + potato egg salad

This pretty little plate of salmon, spuds and soft boiled eggs can be a delicate brunch, lunch or supper.

Salmon and Potato Salad

406A8685

Serves 2

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients 

4 baby potatoes

2 organic eggs

100g of hot smoked salmon

1 tablespoon of crème fraiche

2 tablespoon of water

1 teaspoon of fresh dill, finely chopped

Salt

Pepper

Method

  1. Slice the potatoes in half and place them in a saucepan of water. Bring the water to the boil and simmer for 10 minutes or until the potatoes are soft and tender. Remove the potatoes with a slotted spoon and set aside to cool. Reserve the hot water in the saucepan.
  1. Place the eggs in the saucepan of boiling water you cooked the potatoes in. Top up with boiling water from your kettle if needs be before boiling the eggs for 9 to 10 minutes. Drain from the water and set aside to cool.
  1. Slice the potatoes into rounds, about 2cm thick. Peel and slice the eggs.
  1. Crumble the hot smoked salmon and divide between two plates.
  1. Make a crème fraiche dressing by mixing the crème fraiche with the water, dill and a pinch of salt and pepper.
  1. Divide the hot smoked salmon between two salad plates. Arrange the slices of potatoes and egg around the salmon. Finish with a drizzle of the crème fraiche dressing and a few sprigs of fresh dill.

Storecupboard Essential: Hot Smoked Salmon

There are two types of smoked salmon; hot and cold. Hot smoked salmon is achieved by smoking at temperatures up to 80 degrees C, as opposed to 35 degrees C for cold smoked salmon, and results in a flakier fish. Order the award-winning Burren Smokehouse hot and cold smoked salmon online at www.burrensmokehouse.ie.

 This recipe first appeared in The Irish Independent on June 25th 

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