salmontacoblog

Once a week, the farm kitchen is transformed into a Tuesday taqueira. Whether we use our own chicken, whatever is fresh and fun at the fishmonger (squid is always silly + sensational) or something meaty from the local butcher, I would simply not survive without having a little Mexicana on the supper schedule despite having a three-hour drive to the nearest margarita + mole.

Our new favourite standby: Hot Smoked Salmon Tacos.

I first made these special salmon tacos after an extraordinary day spent fishing with Birgitta Curtin of Burren Smokehouse in County Clare.  She was heading out to fish for the first of the wild Atlantic spring salmon in Ireland, and I asked if I could come along and document her adventure.

Irish Atlantic salmon spend the first years of their life in rivers before migrating to the sea to grow. To complete their life cycle, they return to their river of origin to spawn. In the case of these fish, they would have traveled as far as Greenland and back to Ireland to lay their eggs. The wild salmon season begins in May and ends in August, with strict regulations in place to prevent overfishing.

cot3

I arrived at a marina on the River Lee in Cork on a cool, rainy morning in mid May. Birgitta was suited up and ready to go, but the fish weren’t exactly going along with the plan. After a couple of hours, we decided to pull up anchor and move to the River Nore in County Kilkenny. We met Eurotoques winning producers, Mark and Tricia Murphy, who brought us out on traditional Irish cot boats for the afternoon. It was absolutely calm and serene as a we floated up and down river pulling a snap-net between the two handcrafted flat-bottomed boats.

snapnetting

Birgitta and I left Kilkenny with a small bounty of beautiful wild salmon, one of which was destined for the President’s residence in Dublin for a special meal that evening.

salmonbeforeafter

We are all fans of smoked salmon here so I when I came home with a few packs of Birgitta’s Burren Smokehouse tender, delicate hot-smoked salmon I absolutely had to experiment with using it as a taco ingredient.  It was Tuesday after all.

Combining the added smoke of chipotle with garden fresh kale and cabbage verde, these fishy tacos pack a rich and flavorful, yet balanced punch in the taco department {not to mention plenty of Omega 3s and antioxidants!}

We’re hooked on hot-smoked salmon tacos here….perhaps you will be too?

Hot-Smoked Wild Irish Salmon Tacos with Chipotle Crema & Kale + Cabbage Verde

Ingredients
SERVES 4 HUNGRY FARMERS
1/2 cup/125 g mayonnaise
1/2 cup/125 g sour cream
1 tablespoon sauce from tin of chipotle peppers in adobo sauce (or 1 tbsp chili powder)
1 tablespoon ground cumin
2 tablespoons lemon juice
1 pound/450 g hot-smoked salmon (or any smoked fish
. Burren Smokehouse Salmon is available in USA here)
Salt and pepper
8 flour tortillas, warmed
1 cup/250g of shredded white cabbage
2 cups/500g of tender leaf curly kale, finely chopped
1 small green chili pepper, finely chopped
A big handful of chopped fresh cilantro
1 garlic clove
Juice of one lime
2 limes, cut into wedges + cilantro for garnish

Method
1. For the crema: mix mayonnaise and sour cream together in a large mixing bowl and add the chipotle, cumin, lemon juice, and season with salt and pepper to taste.
2. For the verde: Blitz cabbage, kale, green pepper, cilantro, garlic, lime juice, salt in food processor until smoothish.
3. Flake the hot-smoked salmon into each tortilla.
4. Top with crema and verde.
5. Serve with lime wedges and cilantro. (You can also flake the salmon into the crema, mix then fill tortilla and top with verde)
6. Feast.

Slan Abhaile,
Imen

Photos and Styling by Imen McDonnell 2013

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Irish Bacon & Cabbage

17 Mar 2011

It’s St. Patrick’s Day in Ireland and we have an array of brilliant celebrations to choose from even in rural Ireland. Since today is a national holiday, our little boy is home from school and we will be going to the nearby pretty village of Adare where there are loads of family festivities planned for the afternoon.

Across America today, people will be feasting on corned beef and cabbage washed down with a pint or two of green-tinged lager, which has long been a tradition. Little did I know, this is not the case in Ireland.

I remember asking my father-in-law on my first Paddy’s Day “will we be having corned beef and cabbage for dinner today?”…the answer was a resounding “No, not at all!” I was told that corned beef is not preferable in Ireland as it is thought of as a lower grade cut/style of beef that might have been eaten long ago, but certainly not today.

In fact, I’m told there really isn’t a specific dish that is eaten on the day, rather just something special like a roast dinner or possibly bacon and cabbage with parsley sauce. The most important part of this holiday here on the farm would have been picking a shamrock to pin on your shirt, going to mass and then to a parade or other local festivities to celebrate.

My mother-in-law makes an absolutely delicious bacon and cabbage dinner. She likes to prepare it in the customary way: boiling the meat, cabbage and potatoes and serving it us with a little butter and salt. Nothing fancy, but if you boil the bacon at just the right temperature for just the right amount of time, it is tender and superb.

Irish bacon is totally different from what we consider bacon in America.  Irish “bacon” is basically a chunky cut of cured pork loin, quite different to the strips of streaky, crispy breakfast pork that we refer to as bacon in the USA.

I’ve decided to take it a step further and boil the bacon, then glaze it with our farm honey and roast it in a very hot oven for 25 minutes. The cabbage was steamed and then char-grilled on the bbq.

A velvety parsley sauce is lovely served on the side as well

Happy St. Patrick’s Day!

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell. Assisted by Sonia Mulford Chaverri

 

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