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.

Serves

4 People

Times

45 mins

Ingredients

800g Burren Hot Smoked Organic Salmon, spiced, unsliced

COLCANNON:

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

STIR FRY VEGETABLES:

1 red pepper

1 onion

1 courgette

8 mushrooms

1 tsp soya sauce

1 tbsp olive oil

MUSTARD CREAM SAUCE:

1 tbsp whole grain mustard

500ml or 1 pint cream

2 tbsp white wine

Method

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.
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.
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.