Served with pickled cucumber and moily, horseradish and cauliflower sour cream, from Dublin's Vintage Cocktail Club


  • 1 side of salmon (1 kg-cut into 4- 6 portions)
  • 2 cucumbers
  • 1 moily (white radish)
  • 150 ml mirin
  • 150 ml sake
  • 75 ml rice vinegar
  • 1 cauliflower
  • 200 g sour cream
  • 1 tblsp horseradish
  • juice of 1 lemon


  • First peel the cucumbers and moily then with your peeler peel long strips (with the cucumbers stop when you reach the seeds) they should look like ribbons.
  • Then in a small pot add the mirin, sake, rice vinegar and bring to the boil, when boiling and the moily and cook for 2 minutes, take of the heat then add the cucumber and allow liquid to cool.
  • Then take the cauliflower and remove the core and cut the rest into small florets, then mix together with the sour cream, horse radish, lemon juice and season to taste.
  • Pre heat oven to 180 degrees
  • Place a large non-stick pan on high heat then season the salmon and then add the salmon flesh side first for 30 seconds then turn over and leave skin side down for 3 minutes, after the 3 minutes place in the oven for a further 3 minutes, then take out add a little lemon juice and then ready to serve.

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