Summer

When the weather goes warm, smoked salmon stops being the centrepiece and becomes part of a longer afternoon. Picnic boards, pasta salads, niçoise plates, cucumber canapés that hold their shape in heat. These are the summer recipes we cook in Howth and on the West Pier when the sun comes out. Most are make-ahead, most travel well in a Tupperware, and all of them are built around our oak-smoked organic salmon. If you’ve got a cool box and a flask of cold rosé, you’ve got a Saturday afternoon.