Under the header "Burren Smokehouse - Star Fish", the Yes Chef Ireland, issue 3, has published two recipes in their "magazine for lovers of good food" which involve our Smoked Irish Salmon with different marinades. This is the first one called Burren Smokehouse Salmon three Ways.
For the pea purée:
100g fresh or frozen peas
1 tsp sugar, to taste
For the horseradish crème fraîche:
2 tsp crème fraîche
1/2 tbsp prepared horseradish
salt and pepper
Cook the peas in boiling salted water for 2 minutes until tender. Drain and then put them into a food processor to puree them until smooth, adding some of the cooking water if it's too thick. Pass the purée through a fine sieve into a bowl, season well and add some sugar to taste.
Horseradish crème fraîche:
Mix the prepared horseradish and the crème fraîche together in a bowl. Season to taste.
Serve the salmon as illustrated with the pea purée and horseradish crème fraîche. We also like to serve this dish with diced cooked beetroot, sweet corn and fresh peas. Enjoy!