Tony Tobin’s recipe using Connemara Smokehouse Wild Irish Smoked Salmon in Food Theatre at BBC Good Food Show 2005.

Serves 6

Ingredients

• 1 small side of Connemara Smoked Salmon (unsliced)
• 2 apples
• 1 bunch of watercress
• 1 tbsp sunflower oil

The dressing

• 2tsp Wasabi paste
• 1 tsp creamed horseradish
• 1 tbsp white wine vinegar jui9ce of 1/2 lemon
• 200ml/7fl oz grapeseed oil

Instructions

Make the dressing put all the ingredients in a large bowl and whisk together.

Prepare the salmon using a sharp filleting knife, remove the skin and cut the fish into 6 rectangles, about 12.5 by 15cm.

Grate the apples, including the peel into a bowl.

Gently fold through the watercress. Dress with a little Wasabi dressing, reserving the reminder to dress the fish.

Spoon a little salad into middle of each plate. Heat a little sunflower oil in a non-stick pan and fry the salmon for 1 minute on each side.

Place a piece of salmon on top of each salad and drizzle with the remaining dressing.

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