Organic Irish Smoked Salmon Recipe by Chef Gareth Mullins at The Marker Hotel
A seafood lover’s paradise, this organic Irish Smoked Salmon Recipe with Champagne Poached Dublin Bay Prawns is cooked with Pickled Vegetables and Dill Buerre Blanc.
– 320g (80g per person) smoked salmon
– 8 large Dublin bay prawns, peeled and deveined
– 1 glass of champagne
– 50g of butter
– Zest of 1 lemon
– Picked dill to garnish
– 1 shallot, finely diced
– 1 small glass dry white wine
– 2 tablespoons white wine vinegar
– 250g butter
Swiss pickle liquid
– 100ml white wine vinegar
– 400ml water
– 20g brown sugar
– 10 peppercorns
– 10 coriander seeds
– 1 bay leaf
– Pinch of salt
1. Peel and cut the vegetables into bite size pieces.
2. Put all the ingredients for the Swiss pickle into a pot and slowly bring to the boil.
3. Place all the prepped vegetables into a kilner jar or and air tight container and pour over the pickling liquid, close the lid and put in a cool place for at least 24 hours but will last for weeks.
1. Put the shallots, wine and vinegar in a small pot and reduce by 75%, while it is reducing cut the butter into small cubes.
2. When the liquid has reduced, lower the heat under the pot and slowly add the butter to the pan, whisking all the time.
3. Continue to add the butter a little a time until you have incorporated all the butter and you have a rich, velvety smooth sauce.
4. You may need to add a little salt to adjust the seasoning. This sauce need to be kept in a warm place until ready to serve, if it gets cold the sauce will separate.
1. To poach the prawns, put the champagne, 50g butter and juice of lemon in a small pot with a tight fitting lid.
2. Place on a low heat when it comes up to a simmer you can put the prawns in, place on the lid and remove from the heat.
3. Allow the prawns to sit there for three minutes until they turn pink and plump up. Season with a little salt and pepper.
1. Place two slices of smoked salmon on the centre of the plate put the poached prawns on top.
2. Scatter the plate with some on the pickled vegetables which have been drained on some kitchen paper. Place a few sprigs of dill, and dress the plate with a little of the buerre blanc.
With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.