• 200g salmon fillet
  • 100g crab meat, picked
  • 100g small prawns
  • 200g creme fraiche
  • 1 tsp horseradish sauce
  • 2 tbs dill, chopped
  • 2 tbs chives, chopped
  • A squeeze of lemon
  • Salt and pepper
  • Some melted Kerrygold® Irish Creamery Butter 227g
  • 8 large soft rolls
Print recipe


  1. Bring a medium pot of water to a simmer, add salt and drop the salmon fillets in.
  2. After 30 seconds remove the pot from the heat and allow the salmon to cool in the water.
  3. Peel off the skin and flake the salmon into a bowl, then add the crab, prawns, creme fraiche, horseradish, herbs, lemon and seasoning then fold everything together.
  4. Brush the rolls with melted butter then fill with the seafood mixture

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