A tasty, traditional Irish dish.


  • 1 shot irish whiskey
  • 1 kg salmon fillet
  • 50 g sea salt
  • 50 g sugar
  • 50 g fresh dill
  • 1 tblsp white peppercorns
  • 1 orange (juiced and keep rind)
  • avocado purée:
  • 1 ripe avocado (skinned, halved, stone retained)
  • 2 tblsp crème fraiche
  • juice of half a lemon
  • salt & freshly ground white pepper
  • buttermilk cream:
  • 100 ml whipped cream
  • 50 ml buttermilk
  • 50 g chopped chives
  • mix well.


  • Place salmon in deep tray. Mix the salt and sugar and sprinkle over salmon with orange rind.
  • Add shot of Irish whiskey and juice of orange. Remove dill from stalks and add stalks to salmon (chop dill and keep).
  • Cover salmon and refrigerate over night.
  • Wash off marinade and cover salmon in the chopped dill. Slice salmon and serve with freshly baked Irish soda bread and a shot of Irish whiskey.
  • Avocado Purée:
  • Blend the avocado, crème fraiche and lemon juice together in a food processor.
  • Season to taste, then transfer to a bowl and pop the avocado stone into the middle (this stops the avocado from going brown.) Seal with cling film and refrigerate.

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