Mures Upper Deck Restaurant
Victoria Dock, Hobart
MURES LAIRD’S SALMON
Lightly smoked then grilled Tassal salmon served with a whiskey cream sauce on a Colcannon mash.
4 180g portions of hot-smoked salmon
3 cups mashed potato
150g crisp diced bacon
100g blanched white cabbage
2 tbsp chopped flat leaf parsley
2 tbsp spring onions
30ml whiskey
100ml of cream
pinch saffron
juice of one lemon
chives finely sliced
salt and pepper
1 onion caramalised
8 peeled asparagus spears
16 beans
16 snow peas
Place Salmon on tray and gill under salamander.
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