Starter with Burren Cold Smoked Salmon on Sourdough Bread

Starters don’t need to be complicated to please. Quite the opposite – simplicity is king, and when you get the presentation right, you are on to a winner! As the saying goes, we eat with our eyes. The quantities depend on the amount of bread you use. We owe this recipe and the short video to Bord Bía, the Irish Food Marketing Board.
Recipe Starter with Burren Smokehouse Cold Smoked Salmon on Sourdough Bread
4 People
15 mins


200g tub of crème fraiche
lemon zest of ½ lemon
salt and pepper to taste
sourdough bread, sliced
180g Burren cold smoked Irish Organic Salmon
sprigs of fresh dill


  1. In a bowl, mix the crème fraiche and the lemon zest. Add salt and pepper, and mix until combined.

  2. Couper le concombre et les radis en fines tranches.

  3. Spoon a spoonful of the mixture onto each of the (toasted if desired) sourdough slices, and top with sliced of radish and cucumbers.

  4. Roll up slices of smoked salmon and place on top of the slices of bread. You might have to cut the salmon slices smaller to fit comfortably onto the slices of bread. Garnish with sprigs of dill.

Recipe Video

Burren Smokehouse product used in this recipe:

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