Tropical Burren Salmon starter

Yes Chef Tropical starter with Burren Smoked Irish Organic SalmonThe 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."

Click here to download the recipe