Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG
Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261
info@irish-cookery-school.com
www.irishcookeryschool.com
Smithsonian Festival-Northern Ireland 2007
Smoked Irish salmon with horseradish cream
Serves 4 (as a starter)
110g/4 oz thinly sliced smoked salmon (4 slices)
For the horseradish cream:
120ml/4 floz double cream, beaten to soft peaks
½ tsp. whole grain mustard with whiskey (or to taste)
1 tsp. freshly grated horseradish (or to taste)
2 tsp. fresh lemon juice
Freshly ground black pepper
Horseradish crisps:
Fresh horseradish
Ground nut oil
To garnish:
Fresh chives, dill or chervil
Method
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To make the horseradish cream, fold the mustard, fresh horseradish and lemon juice into the cream and season with pepper to taste. Add more lemon juice if needed.
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To make the horseradish crisps, peel the root. Continue to use a vegetable peeler to make long strips. Heat some ground nut or vegetable oil in a large pan. It should come ¼ way up the side of the pan (alternatively use a deep fryer). Heat the oil to 170C/340F and fry the horseradish shavings for 20-30 seconds or so or until they turn slightly golden. Remove and drain on kitchen paper.
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Cut the salmon into even squares of 4 cm x 4 cm and lay each one in the middle of a serving plate.
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Shape the horseradish cream into a small quenelle using two spoons and lay one quenelle on top of each slice of salmon.
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Garnish with the fresh herbs and place a horseradish crisp on each quenelle.
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Serve at once.