Burren Smoked Salmon, Gorse & Cucumber by Cava Bodega

This recipe is served at the Cava Bodega Restaurant in Galway. It is quite sophisticated and would be ideal for a special occasion.  This recipe needs to be started a day before you intend to serve it.    
Recipe Burren Smokehouse Cava Bodega salmon gorse cucumber
4 People
90 mins


For the Gorse Syrup:
50g fresh gorse
100g caster sugar
100ml water
For the Pickled burnt onion:
1 onion
30g sugar
90g apple cider vinegar
60ml water
For the Cucumber Salsa:
1 cucumber
Half pickled burnt onion
40ml apple cider vinegar
60g gorse syrup
20g extra virgin olive oil
For the gorse fraîche:
300g crème fraîche
60g gorse syrup
40ml apple cider vinegar


  1. For the Gorse Syrup:

    In a small pot mix the sugar and water and place on the heat.
    When it starts boiling add the gorse and remove from heat.
    Let the infusion sit overnight, strain it into a sterilised jar and reserve.

  2. For the Pickled Burnt Onion:

    Cut the onion in half and peel, leaving the root on.
    Burn the onion on the stove top.
    In a pot poach the burnt onion in the sugar, vinegar, and water until soft but firm.
    Let it cool down, reserve.

  3. For the Cucumber Salsa:

    Slice the cucumber on the length and remove the middle soft part.
    Dice the remainder in medium-sized cubes.
    Finely dice half of the pickled burnt onion.
    Mix the cucumber and onion with the syrup, oil, and vinegar.
    Season it with salt and reserve.

  4. For the Gorse Fraîche:

    Mix all the ingredients, put it into a siphon. Add 1 gas charge and shake.
    If needed add a second charge to achieve the desired consistency.

  5. To plate everything:

    Arrange the Burren smoked salmon on a platter.
    Spoon the salsa generously on top and drizzle a little of the salsa dressing.
    Add the gorse fraiche only when about to be served.

Burren Smokehouse product used in this recipe:

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