A plate of smoked salmon with brown soda bread is a calling card in Ireland. In fact, the last thing my mother gave me as I was ending my latest visit home was a whole smoked salmon to bring back to the States. The greens and olive oil give a modern spin to my version of this classic starter. (Gerri Gilliland, author of article)
Lemon wedges Unsalted butter
Divide greens among plates. Top with salmon. Sprinkle with capers. Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon, bread and butter.