Smoked Irish Salmon by Good Food Ireland

Good.Food.Ireland's picture

Mar. 05, 2013

Niall Murphy of Donnybrook Fair combines two of Ireland's classics, salmon and whiskey to create this dish. Served with beetroot, fresh cream, buttermilk and dill, this is light and full of flavour. Read this full Good Food Ireland recipe Irish Whiskey Cured Smoked Salmon


Salmon fillet 600 Gram
Irish whiskey 100 Milliliter
Sugar 100 Gram
Salt 100 Gram (Curing and salt is washed away)
Ground black pepper 1 Tablespoon , coarsely ground
Dill 1 Bunch (100 gm) , finely chopped (large bunch)
For beets
Sliced beets 1/2 Cup (8 tbs) (Golden, traditional and candied beets)
White wine vinegar 1 Cup (16 tbs)
Sugar 1/4 Cup (4 tbs)
Bay leaf 1 Medium
Black peppercorns 1/2 Teaspoon
Other ingredients
Whipping cream 100 Milliliter
Buttermilk 50 Milliliter
Chopped dill 50 Gram



1)Make sure the salmon fillet is free from any fish bones and lay it skin side down on a tray lined with cling film.

2)In a bowl mix the salt, pepper, sugar and chopped dill and combine well.

3)Pour over half of the whiskey on the salmon sprinkle over the salmon the salt mixture and press down pour the remainder of the whiskey over the cure mix and wrap the fish tightly in cling wrap.

4)Place another tray on top with weights and place in the fridge for a minimum of 24 hours and up to 72 hours.


5)Remove the salmon from the refrigerator and wash off the cure. Pat dry and sprinkle with chopped dill and re-wrap till ready to use.

6)For the beetroots, peel and finely slice the beetroots and place place in separate shallow non-metallic bowls.

7)In a sauce pan place the vinegar, sugar, bay leaf and peppercorns and bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool completely.

8)Pour the cooled pickling liquid over the beetroots and place in the fridge for several hours.

9)When ready to serve, in a bowl whip the cream and buttermilk till it thickens, stir in the chopped dill.


10)Finely slice the salmon, dry the beetroots and assemble on a plate. Drizzle with the buttermilk cream.


11)Best served chilled as an appetizer

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 87Calories from Fat 39

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 7 mg0.29%

Total Carbohydrates 2 g0.7%

Dietary Fiber %

Sugars 1 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet