Farmette's Hot smoked Irish Salmon Tacos

75Taco-hot-smoked-s-Imen-Farmette-150x150Imen, the Farmette, first made these special salmon tacos after an extraordinary day spent fishing with Birgitta Curtin on River Nore. She was heading out to fish for the first of the wild Atlantic spring salmon in Ireland, and Imen asked if she could come along and document her adventure.

She writes in her blog:
"We are all fans of smoked salmon here so I when I came home with a few packs of Birgitta’s Burren Smokehouse tender, delicate hot-smoked salmon I absolutely had to experiment with using it as a taco ingredient.

Combining the added smoke of chipotle with garden fresh kale and cabbage verde, these fishy tacos pack a rich and flavorful, yet balanced punch in the taco department {not to mention plenty of Omega 3s and antioxidants}!"

The full title of the recipe is:

Hot Smoked Irish Salmon Tacos with Chipotle Crema & Kale & Cabbage Verde

- Serves 4 hungry fishermen -


1/2 cup/125g mayonnaise
1/2 cup/125g sour cream
1 tablespoon sauce from tin of chipotle peppers in adobo sauce (or 1 tbsp chili powder)
1 tablespoon ground cumin
2 tablespoons lemon juice
1 pound/450g Burren Hot Smoked Salmon
salt and pepper
8 flour tortillas, warmed
1 cup/250g of shredded white cabbage
2 cups/500g of tender leaf curly kale, finely chopped
1 small green chili pepper, finely chopped
A big handful of chopped fresh coriander / cilantro
1 garlic clove
juice of one lime
2 limes, cut into wedges & coriander for garnish


For the crema: mix mayonnaise and sour cream together in a large mixing bowl and add the chipotle, cumin, lemon juice, and season with salt and pepper to taste.

For the verde: Blitz cabbage, kale, green pepper, cilantro, garlic, lime juice, salt in food processor until smoothish.

Flake the hot-smoked salmon into each tortilla.
Top with crema and verde.
Serve with lime wedges and cilantro. (You can also flake the salmon into the crema, mix, then fill tortilla and top with verde).

Bon appetit!

Download the recipe