Shortcross Cured Irish Salmon Fillet, Soused Cucumber Pickle, Red Currant Jelly, Killyhevlin Smokey Bacon & Scallion Champ

This recipe was provided by Kevin Watson the Head Chef at the Killyhevlin Hotel in County Fermanagh.

Difficulty medium
Preparation Time 1 hour
Cooking Time 6 hours
Servings 2
Shortcross Cured Salmon
  • 210g Shortcross Cured Salmon Fillet
  • 15g Unsalted Butter
  • 5ml Vegetable Oil
  • Sea Salt and Cracked Black Pepper
Soused Pickle
  • 3 Large Cucumbers
  • 12 Shallots (peeled and finely chopped)
  • 1 tbsp Pickling Spice
  • 2 tbsp Freshly Chopped Dill Leaves
  • 1/2 tbsp Fine Sea Salt
  • 600ml White Wine Vinegar
  • 150g Caster Sugar
Killyhevlin Bacon & Scallion Champ
  • 4 Rashers Crispy Streaky Bacon
  • 110g Hot Mashed Potatoes
  • 3 Scallions
  • 15g Butter
  • 20ml Buttermilk
  • Salt & Ground Pepper

Main Instructions
  1. The scaled and pin boned salmon is rubbed down with salt, sugar and then treated with gin.
  2. The treated product is then left in a brine solution for 48 hours. After the 48 hour period the salmon is placed on smoking racks and put through a 6 hour cold smoke.
  3. After this cycle the cured product is sprayed with a mixed gin sugar solution.
Soused Pickle Instructions
  1. Shave the cucumbers lengthways and finely shave the shallots using a fine vegetable peeler or a mandolin.
  2. Salt the cucumber with the fine sea salt to extract the excess water. Leave for 20mins then rinse in a clean colander and pat dry each slice.
  3. Pack the Cucumber loosely into a sterilised Kilnar jar, leaving enough room for the Pickling Juice to flow through.
  4. Place the White Wine Vinegar, Sugar and Pickling Spice in a thick bottomed pan and bring to the boil.
  5. Cook out for 15mins to infuse the flavours, add the finely chopped Dill Leaves and infuse for a further 15 mins.
  6. Pour the liquid onto the cucumbers in the Kilnar Jar and seal tightly, leave for at least one week to get the maximum flavour infusion. Use as necessary from the jar. (This pickle is also a great accompaniment for Lamb, Goat or Game Meats)
Killyhevlin Bacon & Scallion Champ Instructions
  1. Finely chop the crispy bacon into crumbs and add to the hot Mashed Potatoes.
  2. Add the Scallions softened in Butter and Buttermilk, seasoned with Ground White Pepper and Salt to taste.
  3. Beat the mixture until soft and fluffy.
  4. (This is also a great Breakfast Treat served with a local free range egg)
4th Instructions
  1. Sear the seasoned Whiskey Cured Salmon Fillet in the pan on all sides in vegetable oil.
  2. Add a little butter and cook out until the butter is nut brown or Noisette in colour.
  3. Add a little cucumber pickling spice juice to the pan, this will reduce and make a lovely Beurre Noisette sauce.
  4. Keep basting the fish until it is completely coated with the sauce and retain hot for service.
  5. In the centre of a hot large joint plate, place a good dollop of the hot Killyhevlin Bacon and Scallion Champ.
  6. Place the Belfast Whiskey Cured Salmon just off to the side.
  7. Garnish with a good helping of the Dill Cucumber Pickle and a tspn of Red Currant Jelly, Garnish with Dill Leaves.
Allergy Advice
This recipe may include:
  • Fish
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