The long title for this recipe featured in Yes Chef Ireland Magazine (issue 3) reads "Burren Smokehouse Honey, Lemon & Dill Hot Smoked Salmon with Mango, Lime & Chilli dressing & Cucumber & Asparagus" - quite a mouthful, not unlike this exotic recipe where tropical meet nordic flavours.
8 slices of Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill
1/2 cucumber, peeled to ribbons
4 cooked salad potatoes
1 tbsp Broighter Gold Chilli Infused Rapeseed Oil
8 baby asparagus tips
50g mango, peeled
60ml fresh lime juice
2 tbsp olive oil
2 small red chillies, de-seeded and finely chopped
1 clove garlic, crushed
lime wedges to serve
Heat a griddle pan or frying pan over medium heat. Brush the potatoes with the chilli oil and fry until golden. Keep warm. Cook the asparagus for 2 minutes in boiling water, drain and keep warm.
Place all the ingredients for the dressing in a food processor and blend until smooth.
Serve as shown in the picture. Enjoy!
Wine suggestion by Yes Chef:
For this recipe, Vanguard recommends Grillo, Moscato Sicilia IGP.
"This is a great dish that will require a delicate flavoured white, but also one with a little of the natural sweetness that the Moscato blend delivers to balance the chilli spice in the dish."