Ingredients

800g Burren Smokehouse Hot Smoked Organic Salmon spiced

Colcannon:
1 lb or 500g floury potatoes
4 cups shredded leaves of cabbage
2 tbsp chopped scallions (spring onions)
2 tbsp butter or margarine
50 ml or ¼ cup heated milk
salt and black pepper to taste

Stir-fry Vegetables:
1 red pepper
1 onion
1 courgette
8 mushrooms
1 tsp soya
1 tbsp olive oil

Mustard Cream Sauce:
1 tbsp whole grain mustard
500 ml or 1 pint cream
2 tbsp white wine

Method:

Making the Colcannon:
Boil the peeled potatoes in lightly salted water until tender, then drain. Boil the cabbage and onion for about 5 minutes. Drain and set aside. Mash potatoes with milk, butter, salt and pepper to taste. Add the spring onion and cabbage mixture.

To make the Stir-fry vegetables, cut all vegetables in strips and stir fry in olive oil until they are soft.

For the Mustard Cream Sauce, mix all ingredients together and heat.

Cut the Hot Smoked Organic Salmon into 4 pieces. Heat the Salmon in preheated oven for 5 minutes at 175°C or 350°F.

To Serve
To decorate the plate start by placing the base of Colcannon, add stir-fry vegetables on top. Pour the mustard cream sauce over the vegetables, and top the dish with the Burren Hot Smoked Salmon. Bon Appetit!