Smoked Salmon and Cabbage Colcannon
A modern twist on the classic Irish potato and cabbage dish, featuring flaky smoked salmon folded into creamy mashed potatoes. This irish-inspired seafood ready in about 35 minutes pairs large, peeled and diced potatoes, chopped (stems removed) kale, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and diced potatoes
- 1 cup, chopped (stems removed) kale
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 cup, finely chopped scallions
- 1/2 cup, flaked smoked salmon
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Place diced potatoes in a pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until tender, then drain.
- Step 2: Heat 2 tablespoons butter in a small skillet over medium heat. Add chopped kale and cook for 3-4 minutes until wilted and tender.
- Step 3: In a large bowl, mash the drained potatoes with 1/2 cup milk and 1/4 cup sour cream until smooth. Stir in the cooked kale, 1/2 cup chopped scallions, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Step 4: Gently fold in 1/2 cup flaked smoked salmon, then transfer to a serving dish and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Salmon and Cabbage Colcannon take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Salmon and Cabbage Colcannon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped (stems removed) kale from drying out.
Can I substitute ingredients in Smoked Salmon and Cabbage Colcannon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Salmon and Cabbage Colcannon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Salmon and Cabbage Colcannon?
Irish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
