170 - 225g / 6 - 8oz Burren Smoked Salmon
8g / 1/4oz butter
6 tablespoons cucumber, peeled and cut into 1/4 inch (5 mm) dice
Salt, freshly ground pepper and lemon juice
120 ml / 1/2 cup / 4 fl oz cream
2 teaspoons chopped fennel or 1 teaspoon chopped dill
Slice the smoked salmon straight down to the skin into 1/4 inch (5 mm) thick slices. Melt the butter in a sauté pan until it foams. Place the smoked salmon slices carefully in the pan, after 30 seconds turn them carefully and add the cucumber dice. Season with salt, pepper and a squeeze of lemon juice. Add the cream and dill or fennel and allow the cream to bubble up and barely thicken. You may add seasoning, if required.
Serve immediately on hot plates. Bon appetit!