Salmon Rolls with Smoked Salmon Colcannon
This is not exactly a traditional Irish dish, but it's typical of the "new Irish" cooking - solidly Irish ingredients and preparations, updated to suit contemporary palates.
As you cut into crispy "rolls", the creamy, smoked salmon-flavored potato and cabbage mixture oozes out! Leftover mashed potatoes are perfect for this dish, but if you don't have any, it's good enough that you'll want to make them from scratch!
Preheat oven to 450 F.
Heat the oil to medium in a sauté pan. Add the onion and cabbage and sauté until soft, but not brown, about 8 - 10 minutes. Mix with the mashed potatoes, smoked salmon, scallion and pepper. Set aside.
Slice each salmon fillet in half horizontally (you'll end up with 4 thin fillets). Place each salmon piece flat on a clean surface and mound a quarter of the potato mixture at one end of each piece.
Roll the fillet around the potatoes and secure the end with a toothpick. Brush each roll with a little oil and sprinkle with panko.
Place fish rolls on a rack set on a sheet pan and roast in the oven for 15 minutes. The salmon will have a crusty brown surface and will flake when gentle pressure is applied.
Remove from the oven and remove the toothpick. Place one Salmon Roll on each plate and spoon Chive Sauce around.