When we were in Ireland last week we took the windy road from Clifden to Bunowen Pier and the Connemara Smokehouse. The setting of the smokehouse is stunning perched out on a pier cutting the Atlantic shoreline.

The folks at the Connemara Smokehouse are friendly – and imagine our surprise to find ourselves being served by a frenchman! They even smoke french crooner Pierre Perret’s fish when he comes to Ireland!

The Smokehouse specialises in wild products and their range even includes smoked tuna – I was amazed to discover that tuna can be fished in Irish coastal waters but Nicholas explained that this is due to the famous mexican gulf stream. You have to be passionate to work at the smokehouse, with working weeks of up to 80 hours, as fish is smoked as it comes off the boats. The fish is smoked using beechwood. And have no fear your purchases are put in special insulated boxes ensuring they survive the journey home.

We bought lots of wild smoked fish but did not indulge in wild salmon choosing the organic farmed version instead. When so much effort has gone into a product you want to serve it with only the best, here is a simple blini recipe that you do no need to prepare in advance.

Ingredients:

1/2 cup plain flour
1/4 cup buckwheat flour
1 teaspoon sugar
1/4 teaspoon each baking soda & salt
2 large eggs separated
1/2 cup milk
1/4 cup melted butter

Method

1.Put all dry ingredients into bowl and mix well in another bowl whisk together egg yolks and milk then whisk into the dry ingredients

2. With an electric beater whisk egg whites until they form soft peaks and then fold into the mixture above taking care to keep mixture light and airy

3.Fold 3 tablespoons of the butter to this mixture until it forms a smooth batter

4. Brush a small non stick pan with some of the remaining butter and heat the pan until it is hot but not smoking

5. Spoon about 1 1/2 tablespoons per bilini and cook until surface begins to bubble then flip over for about 2 minutes

This makes about 8 blinis I normally make in batches and then keep warm in over until ready to serve

To serve

Place 2 slices of Connemara Smokehouse Smoked Salmon & two blinis on each plate, with a large spoon of creme fraiche with fresh chopped chives mixed through it, a small green salad and for an extra touch add some capers fried in olive oil.
Connemara is a longway from Paris but luckily you don’t need to make the trip to Bunowen pier you can buy online at http://www.smokehouse.ie/ and yes, they ship overseas!

By GIRL EATS IN PARIS BLOG – Glenda Brady

Connemara is the area on the West Coast of Ireland that is west of Galway City. It is an area of outstanding natural beauty and in my view the most beautiful place in the World. Living on the steps of this magnificent western seas, here our children’s favourite passed time is foraging the shoreline.

So one Sunday afternoon after the Sunday Roast with rising tide we walked the shoreline to see what we could find. I don’t think there is any other place but Connemara to rear your children, specially the Connemara Smokehouse children.

Photo Gallery

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Ingredients:

100g Fresh Pasta

4 slices of Connemara Smokehouse Irish Smoked Salmon

2 tbsp fresh pesto

1 handful spinach

8 cherry tomatoes

2 tbsp Parmesan,

Fresh Olives.

Method:

Cook pasta in salted boiling water for 2 minutes. Then drain.
Add Smoked Salmon and cherry tomatoes and cook for about 1 minute.
Add pesto and spinach and cook for about 1 minute.
Mix well and top with parmesan cheese and olives (optional) and Serve.

The scene wass set for Féile na Tuaithe 2010 at the National Museum of Ireland – Country Life, Castlebar. Admission to this celebration of traditional rural life was absolutely FREE, and the hugely popular event ran on Saturday and Sunday, May 22nd and 23rd, from 12pm to 5pm, on the extensive grounds of Turlough Park House, Castlebar.

HIGHLIGHTS

FOOD STANDS
Connemara Smokehouse – Smoked fish and seafood
Rua Deli – Baked goods, hot foods, jams & sauces
Lamb Direct – Local lamb and lamb products
Martina’s Homemade Boxty – Homemade boxty
Born to Bake – Home Baking
Castlebar Country Markets – Jams, baked goods & home-grown veg
Meadowsweet Apiaries – Honey products
South Mayo Chilli Farm – Spicy chilli plants
Wine of the Glen – Irish country wines
Marlene’s Chocolate Heaven – Handmade chocolates
Kardemumma Tea & Coffee – Specialist tea and coffee
Country Kitchen Catering – Produce from a country kitchen
Norah’s Farmhouse Fudge – Homemade Fudge
Dunwal – Aloe Vera health products
The Juicing Factory – Health juices
The Scullery – Plum puddings, sauces and relishes
Le Bouchon Occitan – French Wines
And many more………..

DEMONSTATIONS
Bread Making
Bushcraft
Blacksmith
Candle-Making
Wood-Turing
Spinning
Stained Glass
Traditional Knots
Pottery
And a load more…….

This year’s line-up included the colourful and crazy antics of the fabulous Fanzini brothers, who top the bill on Turlough’s programme of family-friendly activities. There was also musical entertainment to beat the band, with something to suit all tastes and age-groups.

In addition, visitors were able to join the demonstrators, and take part in traditional activities including sean nós dancing, bushcraft, candle making and spinning – or watch skilled blacksmiths and tinsmiths at their crafts.

The award-winning Education and Outreach Department was on hand to help make harvest knots – traditional Irish love tokens that are guaranteed to make a special impression.

Making a welcome return to Féile na Tuaithe 2010 were the West of Ireland Spaniel Club who ran their very popular working tests for springer and cocker spaniels in association with the Irish Kennel Club.

Also on the programme were Mayo Art Squad who will develop their acclaimed ‘New Ground’ community art project, in conjunction with the Arts Office of Mayo County Council.

Wildlife ranger Maurice McDonnell was there to explain the many animal habitats on the museum grounds, leading walks that help work up an appetite for the tempting range of home produce in the food marquee and restaurant. The best in contemporary and traditional craft items will were available in the tented craft village, with many new and talented producers exhibiting this year.

And if you’ve ever yearned to grown your own fruit, flowers or vegetables, there’ll was plenty of tips and advice from the horticulture demonstrators.

Attracting more than 20,000 visitors per annum, Féile na Tuaithe is one of the west’s most popular family festivals. Now in its sixth year, it’s the perfect opportunity to visit the National Museum of Ireland – Country Life, and learn more about the traditions of bygone days.

Photo Gallery

Click on the image to view the photo gallery….

Click to view gallery...

Fanzini Brothers at Féile na Tuaithe

Biggest Free Family Festival in the West of Ireland Saturday 22nd & 23rd May 2010 (12-5pm daily).

The scene is set for Féile na Tuaithe 2010 at the National Museum of Ireland – Country Life, Castlebar. Admission to this celebration of traditional rural life is absolutely FREE!!!

The scene is set for Féile na Tuaithe 2010 at the National Museum of Ireland – Country Life, Castlebar. Admission to this celebration of traditional rural life is absolutely FREE!!!

HIGHLIGHTS

FOOD STANDS

Connemara Smokehouse – Smoked fish and seafood

Rua Deli – Baked goods, hot foods, jams & sauces

Lamb Direct – Local lamb and lamb products

Martina’s Homemade Boxty – Homemade boxty

Born to Bake – Home Baking

Castlebar Country Markets – Jams, baked goods & home-grown veg

Meadowsweet Apiaries – Honey products

South Mayo Chilli Farm – Spicy chilli plants

Wine of the Glen – Irish country wines

Marlene’s Chocolate Heaven – Handmade chocolates

And many more………..

DEMONSTATIONS

Bread Making

Bushcraft

Blacksmith

Candle-Making

Wood-Turing

Spinning

Stained Glass

Traditional Knots

Pottery

And a load more…….

This year’s line-up includes the colourful and crazy antics of the fabulous Fanzini brothers, who top the bill on our programme of family-friendly activities. There will also be musical entertainment to beat the band, with something to suit all tastes and age-groups.

In addition, visitors will be able to join our demonstrators, and take part in traditional activities including sean nós dancing, bushcraft, candle making and spinning – or watch skilled blacksmiths and tinsmiths at their crafts.

Our award-winning Education and Outreach Department will be on hand to help make harvest knots – traditional Irish love tokens that are guaranteed to make a special impression.

Making a welcome return to Féile na Tuaithe 2010 are the West of Ireland Spaniel Club who will run their very popular working tests for springer and cocker spaniels in association with the Irish Kennel Club.

Also on the programme are Mayo Art Squad who will develop their acclaimed ‘New Ground’ community art project, in conjunction with the Arts Office of Mayo County Council.

Wildlife ranger Maurice McDonnell will explain the many animal habitats on the museum grounds, leading walks that will help work up an appetite for the tempting range of home produce in our food marquee and restaurant. The best in contemporary and traditional craft items will also be available in our tented craft village, with many new and talented producers exhibiting this year.

And if you’ve ever yearned to grown your own fruit, flowers or vegetables, there’ll be plenty of tips and advice from our horticulture demonstrators.

Attracting more than 20,000 visitors per annum, Féile na Tuaithe is one of the west’s most popular family festivals. Now in its sixth year, it’s the perfect opportunity to visit the National Museum of Ireland – Country Life, and learn more about the traditions of bygone days.

Ingredients

Serves 4

• 1/4 cup pine nuts
• 1/4 cup raisins
• Zest and juice of 1 lemon
• 200g Connemara Smokehouse Roast/Honey Roast Smoked Salmon
• Ground pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 5 ounces baby spinach (about 5 cups), loosely packed

Method:

In a small bowl soak the raisins and lemon zest with boiling water (set aside for about 10 minutes).  In a non stick frying pan (no oil) gently roast the pine nuts for about 5 to 7 minutes, tossing regularly till they are lightly golden.

Drain liquid from the raisin and lemon zest bowl.  Add lemon juice, pine nuts, parsley, and oil. Season with pepper. Stir to combine.

Dividing evenly, make a bed of spinach on each of four plates, flake the roast or honey roast smoked salmon on spinach and finish with drizzling the lemon relish over the top.

Bon appétit!