Martin Shanahan’s Smoked Salmon with fried egg and home fries

We owe this recipe to Martin Shanahan's TV programme aired in May 2011 called "Martin's Still Mad About Fish". It is easy to prepare and a great alternative to the usual "Full Irish Breakfast". You can easy scale up the recipe for more people.

Serves

1 People

Times

30 mins

Ingredients

1 potato

2 slices Burren Hot Smoked Irish Organic Salmon, spiced

1 tblsp horseradish sauce

Lemon juice

1 egg

1 spring onion sliced

Parsley to garnish

Method

Peel the potato and boil. Slice it once done. Alternatively, use left-over potatoes. Put oil in a hot pan and add the potato slices. Fry until browned around the edges.
Drizzle a small amount of oil on a roasting plate or dish and lay salmon on it. Rub the underside of the salmon with horseradish sauce and add a small squeeze of lemon. Then put the slices under the grill for 1½ to 2 minutes.
Boil the egg to your liking. Season the potato slices with salt and pepper, and add a sprinkling of spring onion.
Plate the potato slices and lay the salmon slices over. Cut the boiled egg into sections and garnish with a sprig of parsley