jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

March 13, 2017 By Jittery Cook 6 Comments

Is it possible to fall in love with a country you’ve never visited?

The New Irish Table, Recipes from Ireland’s Top Chefs fans the flames for love of everything Irish. Ireland today is said to be a “paradise for epicures.” and this coffee table delight, edited by Leslie Conron Carola, illuminates the country’s culinary renaissance. Ten award-winning chefs contribute lunch and creative three-course dinner menus complete with recipes. 

Vodka-Cured Irish Salmon with Horseradish Mayonnaise is the creation of chef Derry Clarke of Dublin’s L’Ecrivain Restaurant. You’ll be more than impressed with the ease of preparation and delight in serving this luscious appetizer. Happy St. Paddy’s Day indeed!

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

  • 2 1/4 lb salmon fillet
  • 1/4 c sea salt
  • 1/4 c sugar (I used 1/4 c of maple syrup)
  • 1 orange, juiced and rind, sliced
  • 3 oz vodka
  • 1/4 c fresh dill, stalks and leaves separated, leaves chopped
  • 1 T white peppercorns (or black ones)

Place salmon in a deep dish as small as possible to sit flat. Mix salt and sugar and sprinkle over salmon, with peppercorns and orange rind. Add vodka, orange juice and dill stalks. Cover with plastic wrap and refrigerate overnight.

Prior to serving, lift salmon out of marinade, reserving the marinade in the dish. Rinse off the salmon in cold water. Dry with paper towel. Sample a slice from both the thicker and the thinner ends to test for flavour. If required, slice and return to marinade for an hour to allow flavours to permeate. Rinse in cold water and dry with paper towel. 

Cover salmon with chopped dill. Serve slices with Horseradish Mayonnaise on brown bread or Finn Crisps. For some celebratory flare, toast with iced vodka shots.

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

Horseradish Mayonnaise

  • 1/4 c mayonnaise
  • 1 T horseradish, freshly grated or jar

In a small bowl, combine mayonnaise and horseradish. Refrigerate Horseradish Mayonnaise, covered, in a small shallow dish.

Note: Chef Derry Clarke served Vodka-Cured Irish Salmon with Horseradish Mayonnaise with a dollop of Avocado Cream and Pickled Vegetables on the side.

Vodka-Cured Irish Salmon with Horseradish Mayonnaise Print Ready Recipes

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

Final notes:

  • You’ll need something to do while your salmon is curing so how about watching one of these 17 best Irish movies on Netflix or 24 of the best films set in Ireland.
  • Or take a peek at these 9 Irish books every book lover should read, these 15 books to read if you want to understand the Irish or this handy list of fiction and non-fiction Irish books and films. I just started reading The Spinning Heart by Donal Ryan, and it’s an ideal way to immerse myself in Irish culture while nibbling on Vodka-Cured Irish Salmon with Horseradish Mayonnaise.
  • For some Irish visuals, gaze upon Ireland’s most picture perfect spots or these 10 best modern Irish artists.
  • If you’re planning a trip to Ireland, don’t embarrass yourself : Avoid these cultural mistakes.

Vodka-Cured Irish Salmon with Horseradish Mayonnaise

(Disclaimer: The New Irish Table, Recipes from Ireland’s Top Chefs was sent to JC for review. The opinions expressed are genuine.)

  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« Cauliflower Black Bean Soup – Diced Avocado Garnish
Persian Herb Leek Frittata – For Swooning »

Comments

  1. Jovina Coughlin says

    March 13, 2017 at 9:58 am

    It does look easy and delicious.

    Reply
    • Jittery Cook says

      March 13, 2017 at 10:02 am

      Easy seems to be my new mantra, Jovina.

      Reply
  2. Louise Hebert says

    March 13, 2017 at 11:17 am

    Oh Yum! I can’t wait to try this recipe!!! Thank you!!!

    Reply
    • Jittery Cook says

      March 13, 2017 at 12:01 pm

      It’s an exciting alternative to the usual salmon recipes. Glad you like, Louise.

      Reply
  3. Cheryl says

    March 13, 2017 at 5:50 pm

    Looks wonderful. I especially love the photo of the salmon marinating in the Pyrex. Gorgeous colours!

    Reply
    • Jittery Cook says

      March 13, 2017 at 5:58 pm

      Thanks Cheryl. I’m also very influenced by colours. Food can be so artsy!

      Reply

What do you say to cured salmon? Cancel reply

Your email address will not be published. Required fields are marked *

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    Copyright © 2025 · Foodie Pro Theme on Genesis Framework · WordPress · Log in