¼ cup chopped scallions (spring onions)
1 tblsp good olive oil
2 tsp fresh dill, chopped
1 tsp grated lemon zest (grate first, then juice)
1 ½ tblsp freshy squeezed lemon juice
1 tsp freshly ground black pepper
48 (1/2-inch thickness) slices of French stick (baguette) (about 1 1/2 pounds)
½ cup spreadable cheese with garlic and herbs
a few sprigs of dill (optional)
Method:
In a bowl, mix together the chopped fennel bulb, scallions, olive oil, dill, lemon zest and juice, black pepper and Burren Smoked Irish Organic Salmon strips.
Cover the bowl and chill for at least one hour.
Just before serving, toast the baguette slices, and spread half a teaspoon of the herb cheese on each slice with. Spoon a tablespoon of the salmon mixture on top of the cheese mixture. Sprinkle dill sprigs over it if you like.
Paris got cookin , and our salmon was one of the stars!
Bord Bía (the Irish Food Board) in France invited a few Instagram influencers to get cooking with chef Gilles Bellot. They were provided some Irish ingredients, like Gunpowder Gin by The Shed Distillery, steaks from Irish Hereford Prime, Cashel Blue, our Burren Smoked Irish Organic Salmon and Butlers Chocolates, and then got busy.
Chef showed them on zoom how to cook or serve the ingredients, and they got cooking alongside him on the other side of the screen. Way to go these days!
The influencers then shared their stories and posts, and though the pictures are all very different (and wonderfully so), what came across from all of them was the sheer joy of eating those delicious, authentic Irish foods and tasting the gin.