Salmon brioche rolls

Salmon brioche rolls.  Photograph: Harry Weir Photography
Salmon brioche rolls. Photograph: Harry Weir Photography
Serves: 6
Course: Salads
Cooking Time: 0 hr 20 mins

Ingredients

  • 150g salmon fillet
  • 75g smoked salmon, finely chopped
  • 3tbsp crème fraiche
  • 1tsp creamed horseradish
  • 1tbsp chopped chives
  • 1tbsp chopped dill
  • A squeeze of lemon
  • Salt and pepper
  • 6 brioche rolls

1 Take a small to medium sized pot and fill it two-thirds full with water. Add some salt and bring to a simmer, then lower the salmon into the water.

2 Poach for no more than one minute before removing from the heat and allowing to cool in the water.

3 Remove the salmon, then pick out any skin and bones. Flake the salmon into a bowl, then add the smoked salmon, crème fraiche, horseradish, chives, dill, lemon and seasoning. Fold everything together gently. Divide into the brioche rolls and away you go.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford