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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.  

27 Sep smoked salmon + cucumber pickle

Posted at 20:22h in breakfast, lunch, recipes, supper by

This Asian-style super quick cucumber pickle makes for a pretty marvellous sandwich filler.

smoked salmon + cucumber pickle

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Ingredients

1 cucumber (the seedless variety works best for pickling)

1 teaspoon of salt

60ml rice wine vinegar (you can use white wine vinegar too)

50g of sugar

½ teaspoon of chilli flakes

Method

1. Wash your cucumber. Drag a fork along the edge of the cucumber, cutting into the skin. This gives your pickle a pretty serrated edge.

2. Finely slice your cucumber and put into a large bowl.

3. Sprinkle the salt over the sliced cucumber and mix well. Allow to sit for 10 minutes.

4. Rinse the cucumbers well in a colander. Drain off any excess liquid before putting back into a mixing bowl.

5. Meanwhile, mix the rice wine vinegar and sugar together until the sugar dissolves. Pour this mixutre over the cucumbers. Add the chilli flakes and mix well.

6. Transfer to a sterilized mason or jam jar. Refrigerate for an hour before serving. We love ours on top of slices of bread smeared in Dijon mustard and layers of our favourite Irish smoked salmon.

This recipe first appeared in Insider Magazine in The Irish Independent on September 25th 

 

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