A fabulous dish from The Restaurant.


  • 0.5 side of clare island organic salmon (boned and skinned)
  • 200 g caster sugar
  • 200 g salt
  • 500 g llewellyn’s cider
  • maldon salt and freshly ground black pepper
  • for the crème frâiche garnish:
  • 200 g crème frâiche
  • 0.5 lemon, zest only
  • 1 tblsp chopped chervil
  • edible apple perfume (optional)
  • dill leaves
  • for the apple salad:
  • 1 bulb fennel
  • 1 granny smith apple (peeled and cored)
  • 25 ml calvados
  • 15 ml white wine vinegar
  • 1 tblsp lemon juice
  • large pinch caster sugar
  • for the apple purée:
  • 2 granny smith apples (peeled and cored)
  • 2 tblsp calvados
  • 1 tblsp caster sugar
  • for the court bouillon:
  • 4 stalks celery (roughly chopped)
  • 2 carrots (peeled and roughly chopped)
  • 1 leek (rinsed and sliced)
  • 1 onion (peeled and chopped)
  • 1 fennel (roughly chopped)
  • 500 ml llewellyn’s cider
  • 1.5 l water


  • First cure the fish by putting the salmon on top of a large piece of Clingfilm. Sprinkle the flesh with salt and sugar evenly. Pour the cider on top, wrap in Clingfilm and leave to cure in the fridge overnight (or for at least 4 hours) When the fish is cured, wash off the curing solution with cold water and pat dry with kitchen paper and then cut the salmon into 5 centemetre fillets.
  • Put the crème frâiche in a bowl, stir in the lemon zest, some seasoning and chopped chervil and chill until service.
  • For the salad, slice the apple and fennel very thinly and put in a bowl (use a Mandolin for this if you have one). Make the dressing by whisking the Calvados with the lemon juice, white wine vinegar and the sugar until it emulsifies.
  • To make the apple purée, put the caster sugar and Calvados in a saucepan and heat until the sugar has dissolved. Place the apple in the liquid and bring to just under a boil and then simmer until the apple is soft. Put the apple and liquid into a food processor and blend until very smooth and put it in a squeezy bottle.
  • Next make the court bouillon by placing all the vegetables in the cider and water and bring to the boil. Reduce the heat and put the fillets of salmon in the poaching liquid for 3-4 minutes. Remove the fish carefully when done and drain on some kitchen paper.
  • To serve, place some crème frâiche on a rectangular plate and sit the poached salmon on top. Arrange some dressed apple and fennel salad on the other side of the plate. Garnish the salmon with some apple slices and dill and drizzle the apple purée around the plate and sprinkle some diced fresh apple.

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