We gave the locals at the Bushmills Salmon & Whiskey Festival a real taste of the amazing produce from the surrounding areas with a twist on the classic Irish Boxty. We wanted to do a dish which would showcase just how great our local produce is and not complicate it beyond any discerning home cook.
We chose the best butter money can buy in our opinion from Allison & Will Abernethy at Abernethy Butter Company. The most delicious hot smoked Salmon from Ruairidh Morrison and Melanie Brown at North Coast Smokehouse (who only use Glenarm quality Salmon). Finally we chose the world famous Bushmills Whiskey to give this dish a final touch of Northern Irish luxury & flavour.
This is the type of food you will most likely find at our beautiful seaside Pub & Restaurant, Bartali in scenic Portballintrae. The perfect light lunch with a simple salad or maybe even a luxurious family sharing dinner, it really is up to you!
If Salmon is not your thing don’t worry, you can substitute it with anything you like, a few classic pairings are; (peppered beef & onions, chicken & mushroom cream, prawn & broccoli with garlic & lemon butter & even smoked haddock & asparagus which is my personal favourite).
Ingredients; (Serves 2)
For the Boxty;
- 200g plain flour
- 50g finely grated potato, pressed to remove moisture
- 200g dry mashed potato
- 1 whole egg
- 1 teaspoon baking powder
- 1 tb sp melted butter
- 200mls buttermilk
- salt & pepper to season
- First sift the flour & baking powder into a mixing bowl, add the mash, grated potato & egg. Give a gentle fold & begin to whisk in the buttermilk, once mixed thoroughly finally whisk in the butter & season lightly.
- Allow mix to stand for atleast 30 mins before heating a non stick frying pan over a medium heat, coat lightly with oil & spoon out the mix to to desired size.
- Allow to cook gently until light golden before turning to cook the upside until golden also (3-4mins each side).
- Remove from pan & place on a clean dry cloth to cool.
For the Salmon & Sauce;
- 2x 100g north coast smokehouse salmon fillets
- 100g abernethy butter
- 100g thinly sliced washed leeks
- 75g thinly sliced washed carrots (blanched for 2 minutes in hot boiling water)
- 2 spring onions sliced finely
- juice of 1 lemon
- 25mls bushmills whiskey
- twist of pepper to season (no salt will be required due to the butter & salmon)
- Gently heat the butter, whiskey & lemon juice before adding the vegetables & allow to cook on low heat until vegetabes have softened & become sweet.
- Preheat the oven to 160c & place boxty in to just warm (1 min should do it)!
- Flake the salmon into nice pieces & add to the butter sauce, do not stir too often as it will break up the salmon.
- Remove boxty from the oven, spoon the salmon & sauce over half & fold over before plating up to enjoy!