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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