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Salad of Smoked Salmon Recipe
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|Salad of Smoked Salmon
with Creamed Mixed Pickle and Cucumber Dressing
4 slices of smoked salmon
4 ounces smoked salmon trimmings
1/4 cup gherkin pickles and pickled vegetables, chopped
7 ounces double cream
1/2 cup olive oil
Selection of seasonal salad leaves
1/4 cup capers or caperberries, see note
Cook’s Note: Caperberries are imported from Spain and are about the size of a cocktail olive.
For the creamed pickle: Puree the smoked salmon trimmings. Pass through a fine sieve. Chop the mixed pickle finely and mix with the salmon. Whip cream and fold into the puree. Correct seasoning.
For the dressing: Blend cucumber in a processor or blender and pass through a fine sieve. Add olive oil and season.
Presentation: Layer the creamed pickle and smoked salmon slices. Garnish with seasonal leaves. Moisten with cucumber dressing, and serve with a garnish of capers and lemon wedges.
Note: Irish Smoked Salmon can be purchased from: Dean & DeLuca (800) 221-7714; Irish Food Distributors (800) 366-3773.
Source: David McCann, executive chef, Dromoland Castle, Ireland
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