Burren Smoked Salmon Tagine with Couscous

Recipe Burren Smokehouse Tagine with Couscous

Bord Bía came up with this easy Smoked Salmon Tagine which is sure to be a family favourite. The spices, which are a classic combination, give a wonderful depth of flavour.

Tagine is a Berber dish, named after the earthenware pot in which it is cooked.

Serves 4 people


1 kg fillet of hot smoked salmon (plain, unsliced), skinned*
2 tblsp olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
1 tsp turmeric
1 cinnamon stick
400 g tin chopped tomatoes
1 medium courgette, diced
200 ml water
Zest and juice of 1 lemon
Handful coriander leaves, chopped
Salt and freshly ground black pepper
250 g couscous
250 ml boiling water


Cut 600 g of the salmon fillet into 5 cm pieces and set aside.

Heat a tablespoon of oil in a large, wide pan with a lid, over a medium heat. Add the onion and garlic and cook for 10 minutes or until the onion and garlic soften. Add the cumin, paprika, ground coriander and turmeric, stir well and cook for 1 minute. Add in the cinnamon stick, tomatoes, courgette and water and cook for 10 minutes. Then add the lemon zest, reserving the juice for the couscous, and half the chopped coriander. Taste and season with salt and pepper. Season the smoked salmon and then place it in a single layer over mixture in pan. Cover and cook for 5 minutes.

Meanwhile, place the couscous in a heatproof bowl, add the lemon juice, the remaining tablespoon oil and 250 ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.

Use a fork to separate the grains. Taste and season with salt and pepper. And stir through some of the remaining chopped coriander. Keep some to sprinkle over the tagine just before serving.

To serve: Spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the remaining coriander.

*You will only need 600 g of the fillet, but you will love the fact that you have the rest left over to enjoy at a later stage! Can be frozen or kept in the fridge - well-wrapped - for up to 3 days. 

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