Food on the HillMy husband’s brother is married to Anne, an accomplished woman from County Cork, Ireland. In December 1989 we traveled to Ireland to attend the wedding of Anne’s sister, Carmel, and enjoyed the warm hospitality for which the Irish are well-known. I made notes about the meals we were served at the wedding, in homes and in pubs. This was my introduction to so many wonderful dishes: prawn salad, broccoli-almond soup, clove-spiced beef, grapefruit sorbet, wondrous black bread, citrusy minced pies in puff pastry, and lots of freshly caught salmon, sea bass and other fish.
Our favorite seafood dish was served at Aherne’s Seafood Bar, an 18th century vintage Irish pub in the seaport town of Youghal (pronounced “yawl”), County Cork. Aherne’s started as a bar, added a restaurant, has grown in fame, and is still run by the Fitzgibbon family.
The dish that got our attention was a hot “starter” served in ramekins. I asked for the recipe; our server said it was only available as part of a recently published recipe book of dishes from Irish Country Houses. That book became a cherished souvenir of the trip, and we still enjoy the hot potato and smoked salmon starter, particularly in cold weather. It is delicious paired with a green salad and Guinness or Smithwick’s beer.
Photo by Felicia OrthIngredients
Preparation
Butter 6 ramekins or one rectangular baking dish, sprinkle garlic over the bottom. Thinly slice the cooked potatoes and layer half of the slices in the dish. Place the smoked salmon on top of the potato layer and season with pepper and lemon juice.
Hot smoked salmon. Photo by Felicia OrthPlace another layer of potato on top and cover with grated cheese. Pour the cream over and bake in a hot oven at 400 degrees for ten minutes or until nicely browned. Garnish with sprigs of parsley.
The dish can be easily constructed the night before and put it into the oven the next day for serving.
Book containing the recipe. Photo by Felicia Orth