25 Feb smoked salmon salad
If you find it tricky to get your hands on fresh fish regularly, having a supply of smoked fish in the fridge can prove to be a truly delicious back-up plan.
We are blessed with outstanding producers like Burren Smokehouse (www.burrensmokehouse.ie) and Connemara Smokehouse (www.smokehouse.ie), who preserve (and may I dare say improve) the raw materials of our seas using our ancient, heritage skills of smoking and curing.
This week, I’ve quick-pickled some cucumbers to bolster a smoked salmon salad for a light, Scandi-inspired supper.
smoked salmon salad for 2
Prep Time: 15 minutes
This quick and light supper makes for a refreshing end to your day.
½ a cucumber
1 tablespoon of Mirin seasoning
8 small radishes
Mixed greens (enough for 2)
100g Smoked salmon
Some fresh dill
2 tablespoon sesame oil
Juice of ½ a lemon
2 tablespoon caster sugar
pinch of chilli flakes
- Thinly slice cucumbers and place them in a large shallow bowl. Cover in the mirin seasoning and allow to sit for five minutes.
- Top and tail the radishes. Slice in half.
- Divide the mixed greens over two plates. Arrange the smoked salmon pieces between the two plates.
- Divide the radishes between the two plates
- Make your dressing by mixing the sesame oil, lemon juice, sugar and chilli flakes..
- Add the quick-pickled cucumbers to the plate before scattering with a few sprigs of fresh dill.
- Drizzle with the dressing and serve with brown bread.
This recipe first appeared in The Irish Independent on February 19th