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Ballyconneely – Baile Conaola

No visit to the West of Ireland would be complete without a visit to Ballyconneely Clifden Connemara. Ballyconneely is a small village, 10km South of Clifden the capital of Connemara. The entry point to the Read more

A Road Trip up Ireland’s Wild Atlantic Way

A Road Trip Up Ireland’s Wild Atlantic Way By Dakota Arkin Cafourek Jun 18, 2018 https://www.outdoorjournal.com/blog/road-trip-irelands-wild-atlantic-way/ "At Bunowen Pier, we stop at the Connemara Smokehouse for a package of Gravadlax (smoked salmon marinated in sugar, Read more

  • petit fute

Petit Futé Award (2016 – 2020)

French travel guides broadly equivalent to the Lonely Planet series in English. This salmon smokehouse is known worldwide for its ancestral know-how, transmitted from generation to generation in the Roberts family.

  • 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.

In the Media

  • Smoked Salmon Bagel Breakfast

Smoked Salmon Bagel Breakfast Recipe

Prep Time: 10 minutes

Serves: 4

Ingredients

  • 4 fresh poppy seed or plain bagels
  • 1 pack cream cheese 8oz/ 227g
  • 8 smoked salmon slices
  • 2-3 tablespoon drained capers
  • ⅓ cup red onions rings, thinly sliced
  • ⅓ cup baby cucumber, thinly sliced
  • ⅓ cup baby radish, thinly sliced
  • 2 tablespoons drained capers
  • fresh chives, finely chopped

Instructions

Cut the bagels in half, sandwich style, through the centre. Toast the inside of bagel halves until lightly golden brown.

Start layering your bagel. First, spread cream cheese on each bagel half then layer cucumber, smoked salmon, radish, red onion, and scatter on top some drained capers and fresh chopped chives.

Top with the other bagel half, press and serve.

  • smoked salmon quiche

Gluten Free Smoked Salmon Quiche with Fresh Dill

  • Gluten free pie dough (½ this recipe)
  • 6 eggs (plus one for egg wash)
  • ½ cup creme fraiche
  • ¼ cup heavy cream
  • 1 cup whole milk
  • 4 oz wild smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, finely chopped
  • 2 oz sharp cheddar cheese, shredded
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground pepper
  1. Place pie crust in 9 inch pie pan and crimp edges. Make holes in the bottom of the crust with a fork or small knife. Place in the freezer for at 1 hour (or up to overnight).
  2. Preheat oven to 425º for at least 20 minutes. Just before baking, whisk one egg with one tablespoon of water. Brush the entire pastry crust with the egg wash. Bake quiche crust for 25 minutes or until light golden brown. Turn the oven down to 375º. Cool the crust for 20 minutes before filling.
  3. Whisk together, 6 eggs, cream, creme fraiche, and milk. Once well-combined and slightly frothy, stir in salmon, dill, cheese, salt and pepper. Bake for 45-50* minutes until quiche is puffed up and golden brown on the top. There should be the ever-so-slightest jiggle to the eggs.

* Check the quiche at 30 minutes, if the crust is browning too much, add some foil around the edges to protect it from overcooking.

By Sabrina Modelle

Blog

  • 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

  • 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

  • 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 Read more