Tropical Burren Smoked Salmon starter

The recipe idea for this summery dish was inpired by Yes Chef Ireland Magazine. The long title for this recipe featured in reads "Burren Smokehouse Honey, Lemon & Dill Hot Smoked Salmon with Mango, Lime & Chilli dressing & Cucumber & Asparagus" - quite a mouthful, not unlike this exotic recipe where tropical meet nordic flavours.

Serves

4 People

Times

20 mins

Ingredients

1/2 cucumber

4 cooked salad potatoes, sliced

1 tbsp olive oil

8 baby asparagus tips

8 slices of Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill

lime wedges to serve

Dressing:

50g mango, peeled

60ml fresh lime juice

2 tbsp olive oil

2 small red chillies, de-seeded and finely chopped

1 clove garlic, crushed

Method

Peel the cucumber and then peel to ribbons.
Heat a griddle pan or frying pan over medium heat. Brush the cooked potato slices with the olive oil and fry until golden. Keep warm.
Cook the asparagus for 2 minutes in boiling water, drain and keep warm.
Place all the ingredients for the dressing in a food processor and blend until smooth.
Place 2 slices of hot smoked salmon with honey, lemon & dill on each of 4 plates. Distribute the potatoes slices, cucumber ribbons and asparagus evenly between the plates and drizzle the dressing over them. Serve with wedges of lime.