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Organic Irish Smoked Salmon with Champagne Poached Dublin Bay Prawns, Pickled Vegetables, Dill Buerre Blanc


This recipe serves 4 people as a starter


  • 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  

Beurre Blanc

  • 1 shallot finely diced
  • 1 small glass dry white wine
  • 2 tablespoons white wine vinegar
  • 250g butter  

Swiss Pickle Liquid

  • 100mls white wine vinegar 
  • 400mls water
  • 20g brown sugar 
  • 10 peppercorns
  • 10 coriander seeds
  • 1 bay leaf
  • Pinch of salt


Put the shallots wine and vinegar in a small pot and reduce by ¾, while it is reducing cut the butter into small cubes. When the liquid has reduced, lower the heat under the pot and with a whisk add the butter to the pan slowly whisking. Continue to add the butter a little at a time until you have incorporated all the butter and you have a rich, velvety smooth sauce. You may need to add a little salt to adjust the seasoning. This sauce needs to be kept in a warm place until ready to serve, if it gets cold the sauce will split.

Pickled vegetables

Baby vegetable, carrots, beetroot, radish and sweetcorn- peel and cut the vegetables into bite size pieces. Put all the ingredients for the Swiss pickle into a pot and slowly bring to the boil. Place all the prepped vegetables into a jar or an 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.   

Poached Prawns

To poach the prawns, put the champagne, 50g butter and juice of lemon in a small pot with a tight fitting lid. 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. Allow the prawns to sit there for 3 minutes until they turn pink and plump up.  Season with a little salt and pepper.

To serve

Place 2 slices of smoked salmon on the centre of the plate and put the poached prawns on top. 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

The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie