Burren Hot Smoked Irish Organic Salmon on Colcannon

This used to be the Roadside Tavern's signature dish - hot smoked salmon on mashed potatoes with vegetables mixed through them. Definitely a favourite with the guests! Watch the video below for  easy instructions.
Recipe Burren Smokehouse hot smoked salmon on Colcannon
Recipe Burren Smokehouse hot smoked salmon on Colcannon
Recipe Burren Smokehouse hot smoked salmon on Colcannon
4 People
45 mins


800g Burren Hot Smoked Organic Salmon, spiced, unsliced
500g / 1 lb floury potatoes
4 cups shredded leaves of cabbage
2 tbsp chopped scallions (spring onions)
2 tbsp butter
50ml or ¼ cup heated milk
Salt and black pepper to taste
1 red pepper
1 onion
1 courgette
8 mushrooms
1 tsp soya sauce
1 tbsp olive oil
1 tbsp whole grain mustard
500ml or 1 pint cream
2 tbsp white wine


  1. Colcannon:

    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.

  2. Stir Fry Vegetables:

    Cut all vegetables in strips and stir fry in olive oil until they are soft.

  3. Mustard Cream Sauce:

    Mix all ingredients together and heat.

  4. Smoked Salmon:

    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.

Recipe Video

Burren Smokehouse product used in this recipe:

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