The wild salmon in Ireland is some of the best in the world; with its delicate texture and subtle smoky flavor, it’s the ideal start to a meal. The aggressive flavor of rocket and spicy hint to the cream highlights the fish, and the various colors make a beautiful appetizer or brunch staple.

Makes 4 servings

Chill 4 serving plates.

Combine lemon juice, mustard, honey, and salt in medium glass bowl and whisk until well combined. While whisking, slowly add oil a little at a time, until it has emulsified. After all oil has been incorporated, whisk an additional 10 seconds.

Place 3 to 4 slices of salmon on each chilled plate and sprinkle with chives. Add a dollop of horseradish cream to center of plate.

Mix rocket and tomatoes in separate bowl and add a small amount of vinaigrette to salad. Gently toss and add additional vinaigrette or salt, if needed. Add pepper. Evenly divide salad among the four plates and add next to salmon.

Garnish plates with several pieces of rye toast and serve immediately.