At Ashford Castle their signature Wild Salmon is loved by guests and staff alike. In this recipe, it is served with Atlantic seaweed, brassica texture and Harenga caviar. 

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  • 1 and 1/2 pounds of baker potatoes, scrubbed
  • 1 cup (or more) of plain flour
  • 1 large egg yolk, beaten
  • 1 tspn of sea salt
  • Large pinch of freshly grated nutmeg
  • 1 tbspn of olive oil
  • 3 tbspn of fresh chopped seaweed (sea lettuce/pepper dillisk/nori) or dried seaweed
  • Potato ricer or food mill
  • 1 large broccolini
  • 600g lobster
  • purple broccoli
  • Cavolo Nero
  • Kale
  • 1 lemon zest, 1 orange zest
  • 2 star anises
  • Thyme
  • 2 bay leaves


  1. Preheat the oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half.
  2. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature. 
  3. Line large baking sheet with parchment paper. Transfer potatoes into a large bowl. Add 1 cup flour; toss to coat. Form well in the centre of potato mixture.
  4. Add egg yolk, sea salt, and nutmeg; stir with a fork until mixture is evenly moistened (mixture will look shaggy).
  5. Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if the dough is very sticky.
  6. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into a 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces.
  7. Place gnocchi on a prepared baking sheet. 
  8. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to the surface of the water.
  9. Continue to simmer gnocchi until cooked through and tender, stirring occasionally about 4 minutes.
  10. Using a slotted spoon, carefully transfer gnocchi to bowl.
  11. Drizzle gnocchi with olive oil and toss to coat.
  12. The gnocchi can be made up to 2 days ahead. Cover and refrigerate. 

Brassica Texture:

Brassica is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale and Brussels sprouts. For this dish, we are using broccolini, purple broccoli, cavolo nero and green kale.

  1. Use about 1 large full broccolini, cut the head and keep the small leaves and the stem.
  2. Cook the green broccoli head for about 2 minutes in a large pot of boiling salted water. Then refresh the cooked broccoli in an ice bath to keep the nice green colour.
  3. Drain the water and with a hand blender mash the broccolini.
  4. Peel the stem of the green broccolini until all the fibre is gone and cook it in boiling water.
  5. For the purple broccoli, just cook for about 30 secondes the same as the kale. 


  1. For the Lobster, prepare a court bouillon (5 litres of water with 200gr salt,1 lemon zest, 1 orange zest, 2 star anises, thyme, 2 bay leaves, ½ onion and 10 gr peppercorn).
  2. Leave the court bouillon to boil for about 10 minutes then add your lobster.
  3. For a Lobster of 600 grams, you will need to cook it for about 6 minutes or you can also add you lobster to your court bouillon and remove the pot from the stove and leave the lobster to cool down in this court bouillon.
  4. When the lobster is cooked, remove the shell.
  5. You can make a lovely bisque (creamy lobster sauce with a tomato base) with the shell.
  6. For the seaweed, I love to use: sea purslane, samphire, sea fennel, sea radish and especially the truffle of the sea (pepper dillisk).