Do you like tasty and yet easy to prepare recipes? Well, you have come to the right one! This recipe was developed by Jocelyn Doyle for Easy Food magazine (April 2018 issue), and they kindly agreed to let us publish it so that you can enjoy it as well. Agnieszka Wypych took the beautiful photos.
300g Burren Smokehouse Organic Cold Smoked Salmon, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, snipped
¼ red onion, very finely chopped
3 tbsp extra-virgin olive oil or cold pressed Irish rapeseed oil
Juice from ½ a lemon
Juice from ¼ an orange
Melba toast or sliced, toasted baguette
In a bowl, combine the salmon, herbs and red onion. Stir to combine well. Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates.
Serve immediately with toast and lemon wedges.