Ireland’s last rare wild salmon

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Irish wild smoked salmon and chicory salad (for 4 people)
By Caitlin Ruth

Caitlin Ruth was head chef at the former Deasy’s Seafood Restaurant in the small fishing village of Ring in West Cork for 16 years. A locavore and supporter of small artisan producers, Ruth has long championed Barnes as a skilled artisan, regularly putting her smoked fish on her restaurant menus and now works with her on her new venture, Caitlin Ruth Food. This recipe is an original creation for BBC World’s Table and is a joint celebration of Ruth’s respect for Barnes craftsmanship and her love of bitter vegetables.

Ingredients:
200g Woodcock Smokery Wild Irish Smoked Salmon (50g per serving, thinly sliced)
2 large white endives (1 for coleslaw, 1 grilled)
Zest of 1 medium orange
120ml freshly squeezed orange juice
1 teaspoon coriander seeds, toasted and ground
2 teaspoons of Dijon mustard
90ml good quality extra virgin olive oil
Juice of ½ lemon
4 heaped tablespoons of local ricotta
Pepper, 2 large pinches; salt to taste.

Instructions:

Preheat a frying pan over high heat. Cut the base of a chicory, into four lengthways, brush the tips with olive oil and lightly salt. Place the chicory stalks flat side down on the griddle until char marks appear. Flip the chicory and repeat on the other flat side. Lower the heat and roast the chicory until it is well cooked.

Put the orange zest and juice in a bowl.

Toast the coriander seeds, grind with a pestle and mortar. Add to orange juice and zest, along with Dijon mustard, olive oil, lemon juice, salt and pepper. Whisk to combine.

Take the other endive, trim the base and cut it in half lengthwise. Use a knife to finely grate the two halves. Place in a clean bowl and toss with half of the orange-cilantro vinaigrette. Put aside.

On a plate, spread a generous amount of ricotta and garnish with slices of wild smoked salmon from Ireland. Pile the chicory salad on the side and add a hint of charred chicory. Season with the reserved orange-cilantro vinaigrette.

Optional garnish: Brown strips of smoked salmon in butter for 30 seconds. Roll over the salad.

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