Contact Us
About Forkful
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.  

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 ( and Connemara Smokehouse (, 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

  1. Thinly slice cucumbers and place them in a large shallow bowl. Cover in the mirin seasoning and allow to sit for five minutes.
  1. Top and tail the radishes. Slice in half.
  1. Divide the mixed greens over two plates. Arrange the smoked salmon pieces between the two plates.
  1. Divide the radishes between the two plates
  1. Make your dressing by mixing the sesame oil, lemon juice, sugar and chilli flakes..
  1. Add the quick-pickled cucumbers to the plate before scattering with a few sprigs of fresh dill.
  1. Drizzle with the dressing and serve with brown bread.

This recipe first appeared in The Irish Independent on February 19th 


No Comments

Leave a Reply