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 by placing the base of colcannon, add stir fry vegetables on top.
Pour the mustard cream sauce over the vegetables, and top the dish with the Burren Hot Smoked Salmon.