In Ireland, smoked Irish salmon is no joke! Every year, this pure local product attracts thousands of consumers from all over the world! The reputation of Ireland’s prolific waters is internationally renowned… not to mention the indisputable quality of Irish salmon, certified organic and raised according to ethical and sustainable practices! All the conditions are therefore in place for a smoked Irish salmon close to perfection. Its high-quality flesh is tender and fragrant, and goes perfectly with a drizzle of lemon and a pint of Guinness!
Smoked salmon in Guinness – © istetiana
There are countless organic salmon farms in Ireland. One of the best-known is Kenmare, which produces some of the best organic salmon in the country every year. Thousands of tons are exported every year, all over the world.
Then there are the Irish fish smokehouses, scattered all over Ireland (including the Connemara Smokehouse and the Burren Smokehouse), which process the salmon using traditional techniques. Wood-smoked, marinated, dried in coarse salt, lacquered in honey… There are countless recipes to suit every taste! These establishments have the advantage of being open to the public and also selling their produce on site.
Irish Smoked Salmon is generally eaten with lemon, semi-salted butter, bread and Coleslaw, a shredded cabbage and carrot salad seasoned with a sweet and sour sauce. The dish is complete and gastronomic!
Traditionally, this dish is served in Irish pubs and homes on special occasions. Expect to pay around €12.50 in a pub or restaurant… Admittedly, the price is higher than for other Irish specialities, but the dish is well worth it! A real treat!
An opportunity to taste a subtle smoked salmon, between sweetness and assertive character. Not very oily, its texture is firm and melting. A real concentrate of flavours and omega 3, excellent for your health!
3.40/5 (5 votes)
