Boil the peeled potatoes in lightly salted water until tender, then drain.
Boil the cabbage and onion for about 5 minutes. Drain and set aside.
Mash potatoes with milk, butter, salt and pepper to taste.
Add the spring onion and cabbage mixture.
Stir Fry Vegetables:
Cut all vegetables in strips and stir fry in olive oil until they are soft.
Mustard Cream Sauce:
Mix all ingredients together and heat.
Cut the Hot Smoked Organic Salmon into 4 pieces.
Heat the Salmon in preheated oven for 5 minutes at 175°C or 350°F.
To decorate the plate start with a base of colcannon, then add stir fry vegetables on top.
Pour the mustard cream sauce over the vegetables, and top the dish with a darn of Burren Hot Smoked Salmon.