All recipes from Celebrating Irish Salmon by Máirín Uí Chomáin, published by artisan House Editions,  for sale now in all good bookshops or McCambridge’s for €20. Many thanks toMáirín for sharing these with us.

Smoked Salmon Blinis

110g/4oz white self-raising flour
1 medium egg
4 tablespoons natural yogurt
110ml/4fl oz milk
Sunflower oil for frying

50g/2oz smoked salmon
15g/1/2oz black lumpfish caviar
15g/1/2oz salmon roe
50g/2oz cream cheese
Sprig of dill finely chopped
Sprig of dill for garnish
Pinch salt

Mix flour with salt, yogurt and milk in a bowl and whisk to a smooth batter.  Heat a heavy pan, oil lightly and drop spoonfuls of mixture into it. Cook until blinis start to bubble, turn them over, and cook the other side until golden.  Mix the chopped dill with the cream cheese.  To serve place a spoonful o f cream cheese with dill on all of the blinis. Then top half of them with smoked salmon garnished with black caviar, the other half with salmon roe garnished with dill.

A manzilla sherry goes wonderfully with this – Lustau Don Nuno Oloroso 375ml at €13.50 which you may have tasted at the Mitchells table at the Fair.

Rustic Potted Salmon

450g cooked fresh salmon, finely flaked
225g smoked salmon finely chopped
2 teaspoons crème fraiche
4 teaspoons creamed horseradish
Juice of 2 lemons
2 teaspoons chives, roughly chopped
Salt and pepper

By hand, fold all the ingredients together except salt and pepper. Ensure you keep the texture rough. Taste and season as required. Cover and chill for at least 2 hours. Serve with toasted sour dough.

A wine with the complexity to compete with the horseradish would be Mantel Blanco verdejo/s/blanc €13.95 which was tasting at the Approach Wine table at the fair.

Salmon, Spinach and Pine nut filo Tart
400g fresh salmon
1 small onion diced
2 garlic cloves chopped
200g spinach leaves
1 tablespoon olive oil
Salt and pepper
Pinch nutmeg
2 tablespoons fresh dill chopped (or 2 teaspoons of dried dill)
1 tablespoon of fresh mint or 1 teaspoon of dried mint
2 tablespoons fresh flat leaf parsley chopped or 2 teaspoons dried parsley
110g mozzarella
50g parmesan cheese
50g toasted pine nuts
6 eggs
6 sheets filo pastry
25g melted butter
150ml cream

Sauté the onion and garlic in the olive oil in a large saucepan over medium to high heat.

Once the onion has softened and the garlic is fragrant, add the spinach and stir, cooking for about 5 minutes until all the moisture has evaporated. Season with salt, pepper and nutmeg and add the chopped herbs. Remove from the heat and cool.  Flake the cooked salmon and add to the mix, with the grated cheese, cream and toasted pine nuts. Taste for seasoning. In a separate bowl, whisk the eggs and then add to the filling, mixing carefully to combine.


Preheat the oven to 170°C/325°F/Gas mark 3. Melt the butter and use a pastry brush to grease a 30cm pie tin. Place the defrosted filo pastry on a clean worktop and cover with a damp cloth to keep it fresh while you work with it.  Working one sheet at a time, brush each sheet with butter and a layer into the tart tin, pushing into the sides and overlapping so that the overhang is even all around the tart. Don’t worry about any pieces that break, they will be overlapped with more sheets of filo.

Add the filling into the tart, and crumple the overhanging pastry along the edge to create a pretty crumbled effect. Bake for 25 minutes on the middle rack of the oven. Before removing ensure that the filling has set by giving the tart a light touch; it should be firm and not wet.

To serve, slice carefully into wedges using a long serrated knife and accompany with salad.

A good acidic white wine such as 2 Luc Marlborough Sauvignon Blanc 2009 €11.50 would be perfect to serve with, tasting at Premier Wines table at the fair.