This month we want to feature a recipe developed by Sally McKenna (formerly Bridgestone Guides, now www.guides.ie). She published a fantastic recipe book in 2014 called "Extreme Greens - Understanding Seaweeds" which revolves around the use of seaweed in recipes. The recipes are very easy to cook, and the book gives a good overview over the different uses and properties of this extremely healthy "marine vegetable".
She writes, "We used local Toonsbridge West Cork buffalo ricotta and Burren smoked salmon from County Clare."
1/2 cup ricotta
1 tblsp flaked Atlantic Wakame
salt and pepper
1 tblsp rapeseed oil
6 slices Burren Smoked Irish Organic Salmon
Beat together the ricotta, wakame, salt, pepper and rapeseed oil.
Wrap the mixture into slices of smoked salmon and serve as a canapé or party snack.