- for one person -
2 slices Burren Smoked Irish Salmon
1 tablespoon Horseradish sauce
1 Spring onion sliced
Parsley to garnish
1. Peel the potato and boil. Slice it once done.
Put oil in a hot pan and add the potato slices.
2. Drizzle a small amount of oil on a roasting plate or dish and lay salmon on it. Rub the salmon with horseradish sauce and add a small squeeze of lemon. Then put the slices under the grill for 1½ to 2 minutes.
3. Fry the egg with oil in a medium hot pan. Season the potato slices and add a sprinkling of spring onion.
4. Plate the potato slices and lay the salmon slices over. Place the fried egg on top and garnish with a sprig of parsley.