Killarney Hotel Blog

Cahernane Creations: Salmon Mosaic

Cahernane Creations: Signature Dishes from Cahernane House Hotel! 

In this installment, we extend a warm invitation to relish the essence of our culinary expertise with one of our most renowned dishes: Salmon Mosaic with Soy & Ginger Glaze, accompanied by Cucumber, Calamansi, and Pickled Kohlrabi. While this dish may pose a challenge, its impressive presentation and flavor make it worth the effort. Prepare ahead of time for a seamless dining experience.

Or, if you want to experience the dish without all the effort of cooking, join us at Herbert’s Restaurant, where this dish is proudly served as a starter during the late spring and early summer seasons.


For the Salmon Mosaic


1 side of Salmon skin off, cut into 20mm strips 200mm long

10 sheets of Nori powdered in a blender

300g Granular Sugar

600g  Fine Sea Salt

Zest of 1 Lemon, Lime & Grapefruit



Mix the sugar, salt and citrus zest together. Cover the Salmon pieces with this mixture evenly and leave to cure for 30mins.

Wash the cure mixture off with plenty of cold running water and dry well.

Dust the Salmon with the Nori powder covering evenly.

Layer cling film down on a worktop in 4 long layers, pressing tightly to remove as much air as possible. Place the Salmon slices together in a pile in the middle of the plastic wrap and then roll tightly to form a compact cylinder. Tie a knot in one end and use the other end to roll the cylinder even more tight. Tie a second knot and then trim the ends of the plastic off.

Cook sous vide in a water bath at 40 degrees C for 30 minutes. Then remove from the water bath and chill completely. Refrigerate overnight.


For the Soy & Ginger Glaze


120 g Light Brown Sugar

60 ml Soy Sauce

15 ml Mirin

15 ml Rice Vinegar

2 cloves Garlic, roughly chopped

5g grated Ginger

5g Bonito Flakes

10ml Lime juice

20ml Water



Mix all ingredients together and bring to the boil. Allow to infuse off heat for 20 minutes.

Strain through a fine sieve and boil until reduced by half. Strain again and cool.


For the salted Cucumber


2 Cucumbers

10g Fine Sea Salt



Peal the Cucumbers and cut in half widthways, cut slices from the outside leaving the core with the seeds behind. Trim these into neat rectangles. Dust them with the salt and place on a tray and put into the freezer for 4 hours or overnight. This will cure the Cucumber changing the texture and making it a more vibrant green. Remove from freezer and rinse with cold water.


For the Calamansi Gel


500g Calamansi Puree

5g Agar

65ml Water

100g Sugar



Place all ingredients into a saucepan and bring to the boil, whisking constantly.

Pour mixture into a container and refrigerate until cool and set.

Transfer into a blender and blend until smooth. Pass through a fine sieve and set aside.


For the Pickled Kohlrabi


150ml Rice Vinegar

150ml Water

20g Sugar

10g Salt

1 Ts Mustard Seeds

1 Ts Black Peppercorns

1 Ts Coriander Seeds

1 Kohlrabi



Mix all the ingredients except the Kohlrabi together and bring to the boil in a saucepan. Take off the heat and leave to cool. Pass through a fine sieve.

Peel the Kohlrabi and slice this into sheets, cut out disks from this using a small round cutter ring. Place in a vac pack bag with the pickle liquid and seal on full pressure.


To Serve

Cut a slice of the Salmon Mosaic 20mm thick using a shape knife.

Place this on a plate and using a pastry brush cover it with the glaze.

Place the Cucumber Strips on top, followed by dots of the Calamansi gel.

Place the Kohlrabi on top of these dots and garnish with crispy deep fried Nori strips, micro coriander and edible flowers.


Check Your Dates
Sep 2019
Sep 2019
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