Tacos with Burren Hot Smoked Irish Organic Salmon

Tacos with Burren Smokehouse Salmon photo by Ingrid Hofstra 530139 on Unsplash Photo by Ingrid Hofstra on Unsplash

This recipe was inspired by a visit of author Karen Schneider to County Clare in spring 2017.  She was so enchanted especially by the amount and quality of tea rooms, and by the quality of the food in general, that she wrote an article with recipes about her experience in the Coastal Journal (Maine).

Her recipe below is based on a recipe by Imen McDonnell aka "The Farmette".

For 4 servings at 2 tacos per person

 

Crema:

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp. chili powder
1 tbsp. cumin
Juice of 1 lime
Salt and pepper to taste

Combine mayonnaise and sour cream with the spices and lime juice in a small bowl. Season with salt and pepper and refrigerate.

Salsa verda:

1 cup cabbage, finely shredded
2 cups kale, finely chopped
1 jalapeño pepper, finely chopped
1 cup cilantro, finely chopped (set some aside for garnish)
Juice of 1 lime

Combine cabbage, kale, jalapeño and cilantro. A food processor can be used if you have one. Stir in lime juice and add salt to taste.

Filling:

1 lb. Hot Smoked Irish Organic Salmon, spiced
8 flour tortilla shells
2 limes, cut into wedges for garnish

Flake salmon and warm tortillas. Place fish in tortillas then top with crema and salsa. Garnish with cilantro and serve with lime wedges.

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