( 4 Portionen )
170 – 225g / 6 – 8oz Burren Smoked Salmon
8g / 1/4oz butter 6 tablespoons
Cucumber, peeled and cut into 1/4 inch (5 mm) dice
Salt, freshly ground pepper and lemon juice
120 ml / 1/2 cup / 4 fl oz cream
2 teaspoons chopped fennel or 1 teaspoon chopped dill
Slice the smoked salmon straight down to the skin into 1/4 inch (5 mm) thick slices. Melt the butter in a sauté pan until it foams. Place the smoked salmon slices carefully in the pan, after 30 seconds turn them carefully and add the cucumber dice. Season with salt, pepper and a squeeze of lemon juice. Add the cream and dill o r fennel and allow the cream to bubble up and barely thicken. You may add seasoning, if required.
Serve immediately on hot plates.