Smoked Salmon and Dill Sauce Recipe

What's an easier or more delicious starter than a plate of Scottish or Irish smoked salmon and creamy dill sauce. Smoked salmon and dill sauce can be served as a lighter appetizer or starter, or for a main course with boiled new potatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 4 tbsp. Dijon or French mustard

• 3 tbsp. sugar

• 1 tbsp. white wine vinegar

• 1 egg yolk

• ¼ pint/150ml vegetable oil

• salt and pepper

• 12 large slices of smoked salmon

• 2 tbsp. capers in brine, rinsed

• 2 tbsp. finely chopped fresh dill, plus extra dill for decoration

• Lemon wedges for serving

Preparation:

• Place the mustard, sugar and vinegar in a large glass bowl and whisk lightly. Add the egg yolk and whisk thoroughly to form a creamy sauce.

• Gradually add the oil a few drops at a time whisking constantly. The sauce should resemble mayonnaise when finished.

• Season the sauce with salt and pepper to taste, then stir in the chopped dill.

• Divide the salmon equally between the plates, sprinkle on a few capers, decorate with dill and lemon wedges and serve the sauce on the side.

Traditional Irish Stew - Irish Stew Recipe

Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition to the stew. The choice is yours. Irish Stew is traditionally esten on St Patrick's Day as well as Samhain but seriously, it is far too good and is eaten all the time, after all it is Ireland's National Dish.

Prep Time: 20 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 40 minutes

Ingredients:

• 2 tbsp. vegetable oil

• 1 lb. /500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks

• 2lb/ 1 kg potatoes, peeled and cut into quarters

• 1 cup/115g onion, roughly chopped

• 1 cup/ 100g leeks, cleaned and finely sliced

• 1 cup/170g carrots, roughly chopped

• 1½ pints / 750 ml. dark beef stock

• 2 or 3 cabbage leaves, thinly sliced (optional)

• salt and pepper

Preparation:

Heat the oven to 350F/180C/ Gas 4

• In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

• Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

• Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper. Serve piping hot.