Blog

  • taste the island

Connemara flavour to ‘Taste the Island’

 Connemara Smokehouse is to play a big part in the Failte Ireland’s ‘Taste the Island’ initiative.

The three-year initiative follows on from the success of Bord Iascaigh Mhara’s (BIM) ‘Taste the Atlantic – a Seafood Journey’ showcase in recent years.

Saoirse Roberts from the Smokehouse says: “Taste the Island will be run each year for three years and give visitors a fantastic flavour of Ireland finest food and drink experiences.

“We’re honoured to play our part in this culinary adventure.”

Salmon in Ancient Times

Atlantic salmon have been a part of human history for more than 20,000 years. They have been more than a food source – they have been a sign of the ritual of passing seasons, an Read more

  • certificate of recognition connemara smokehouse

Irish Food Writers Guild Awards Winners (2018)

Connemara Smokehouse Smoked Mackerel winner at the Irish Food Writers Guild Award. We are absolutely thrilled with the award, it’s so nice to get this recognition from such a respected organisation. Thank you also for the

  • mackerel salad

Warm Potato Salad with Smoked Mackerel

Prep Time: 10 minutes

Cook Time: 13 minutes

Serves: 2

Ingredients

  • 300 g baby potatoes, halved
  • 150 g broccoli, cut into florets
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 2 medium beetroot, cooked and cubed
  • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces

Instructions

Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.

  • smoked salmon salad

Honey Smoked Salmon and Spinach Salad

Prep Time: 10 minutes Serves: 4 Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice sea salt and freshly ground pepper 5 cups baby spinach 170 grams sliced honey smoked salmon, cut crosswise into Read more

In the Media

Launch of the Galway County Fleadh 2011

The official opening & concert took place in the Station House Hotel and was. addressed by Comhaltas Connaught Chairperson Michael Brennan. Connemara Smokehouse provided the canapies for the evening with Organic Smoked Salmon on homemade brown bread and Line caught Smoked Tuna with lime......

Connemara Mussel Festival

Connemara Smokehouse took part on the Sunday of this event. Where Graham hand-sliced a side of Smoked Salmon and explained the traditional smoking methods and techniques on what makes his Smoked Salmon different from all the rest.

For Food’s Sake…

* Does our indigenous fishing industry have a sustainable future, and do we care enough to demand that it does? Graham Roberts of Connemara Smokehouse talks at Food Food's Sake!

Foodie Experience at The G

One such producer is husband and wife team Graham and Saoirse Roberts of The Connemara Smokehouse who are avid foodies and have enormous pride and obvious passion for their work.

Radio Interview On The Food Show

Listen to Graham Roberts Connemara Smokehouse on The Food Show at 18.05pm Thursday 22nd July Time: Today Thursday 22nd· 18:00 – 19:00 Location:Connemara Community Radio @ 106.1 and 87.8 FM

  • mackerel salad

Warm Potato Salad with Smoked Mackerel

Prep Time: 10 minutes

Cook Time: 13 minutes

Serves: 2

Ingredients

  • 300 g baby potatoes, halved
  • 150 g broccoli, cut into florets
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 2 medium beetroot, cooked and cubed
  • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces

Instructions

Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.

  • Plated Tuna from Connemara Smokehouse

Smoked Tuna with Grapefruit, Orange & Olives

Prep Time: 10 minutes

Serves: 4

Ingredients

  • 1/4 cup fennel, thinly chopped
  • 300 g thinly sliced smoked tuna
  • 2 seedless oranges, peeled and sliced
  • 1 grapefruit, peeled and sliced
  • 2 tablespoons fresh dill, finely chopped
  • ¼  cup pitted black olives, sliced

Dressing:

  • 2 tablespoons orange juice
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅛  teaspoon pepper

Instructions

To make the dressing, whisk the orange juice and vinegar in a small bowl. Whisk in the salt and pepper. Slowly whisk in the olive oil until combined. Set dressing aside.

In a large bowl, place the chopped fennel, oranges, grapefruit, dill and black olives, add the smoked tuna.

Drizzle the salad with the dressing and toss to coat, serve and enjoy.

  • smoked salmon salad

Honey Smoked Salmon and Spinach Salad

Prep Time: 10 minutes

Serves: 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • sea salt and freshly ground pepper
  • 5 cups baby spinach
  • 170 grams sliced honey smoked salmon, cut crosswise into 1/2-inch slices
  • 2 medium avocado, peeled, pitted and cubed
  • 1 cup cherry tomatoes, halved
  • 4 hard boiled eggs, cut lengthwise

Instructions

In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper.

Add the spinach, honey smoked salmon, avocados, cherry tomatoes to the bowl and toss well.

Transfer the salad to plates, top with egg halves and serve.

Blog

  • mackerel salad

Warm Potato Salad with Smoked Mackerel

Prep Time: 10 minutes

Cook Time: 13 minutes

Serves: 2

Ingredients

  • 300 g baby potatoes, halved
  • 150 g broccoli, cut into florets
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 2 medium beetroot, cooked and cubed
  • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces

Instructions

Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.