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Ingredients: Cold Smoked Salmon

Daniel shows you how to recognise good quality fish, checking for a shiny appearance, bright eyes, a fairly neutral smell that's not overly "fishy" and making sure it's firm to touch. Watch as he talks through the curing process and the tea he uses for the delicate smoking method. The soda bread he uses is made from rye, a sustainable grain found across Ireland that brings an earthy flavour to the dish.

📦 Specialist Ingredient of the week
  • Black Irish tea
💡 A bit about your specialist ingredient

Tea was first introduced to Ireland in the mid-18th century and was seen as a status symbol for the tea parties of the upper echelons. But as shipping costs became affordable over the last hundred years, tea became synonymous with the warmth of Irish hospitality. This black tea from local Irish supplier Niks Tea has a strong Assam component and the leaves have a strong malty flavour.

🗒 Ingredients You Need
  • 1 Whole or side of salmon - scaled
  • 1kg Rock salt
  • 700g Sugar
  • 100g Dill
  • 1 Carrot
  • 1 Red onion
  • 200ml White wine vinegar
  • 300g Creme fraiche
  • 6 Slices of nice brown bread
  • 600g Ice
  • 50g Black Irish tea
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Daniel Hannigan
I've worked in both Michelin and casual dining, working with meat and cooking over fire. Now, I own my own coffee and food business.