Martin Shanahan’s Smoked Salmon with fried egg and home fries

Burren Smokehouse Martin Shanahan Full Irish SalmonWe owe this recipe to Martin Shanahan’s TV programme aired in May 2011 called “Martin’s still mad about fish”. It is easy to prepare and a great alternative to the usual “Full Irish Breakfast”.

- for one person -


1 potato
2 slices Burren Smoked Irish Salmon
1 tablespoon Horseradish sauce
Lemon Juice
1 egg
1 Spring onion sliced
Parsley to garnish


1. Peel the potato and boil. Slice it once done.
Put oil in a hot pan and add the potato slices.

2. Drizzle a small amount of oil on a roasting plate or dish and lay salmon on it. Rub the salmon with horseradish sauce and add a small squeeze of lemon. Then put the slices under the grill for 1½  to 2 minutes.

3. Fry the egg with oil in a medium hot pan. Season the potato slices and add a sprinkling of spring onion.

4. Plate the potato slices and lay the salmon slices over. Place the fried egg on top and garnish with a sprig of parsley.

Bon appetit!

Click here to download the recipe

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