Hot Hot Hot Kippers

All the delicious flavour of these world-famous kippers, makes the most wonderful breakfast or healthy snack. Just simply grill with a knob of butter...

Pier Paradise Away from it all

When we say we like to find places off the beaten track, we really mean off the beaten track! The location of the Connemara Smokehouse and Visitor Centre is one of the most magnificently remote we've ever seen...

First Smokehouse Tour 2014

First Connemara Smokehouse Tour of Season with European Rural Development & Tourism in connection with Made in Galway. #Économusée #WildAtlanticWay

Watching The World Go By

Connemara Smokehouse have the honour to serve our Wild Irish Atlantic Smoked Salmon & Wild Irish line caught Smoked Tuna to the guests of "The World" Cruise Ship stopping in Galway.

  • Honey Smoked Salmon and Spinach 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

  • McKennas' Guides Best in Ireland
  • McKennas' Guides Best in Ireland 2020

John & Sally McKennas Awards (2002-2020)

John and Sally McKennas’ books bring you straight to the heart and soul of Ireland, with the latest 2020 edition of Wild Atlantic Way: Where to Eat & Stay

The Connemara Smokehouse is recommended in the Best of Bridgestone Guide / McKennas Guide and has been awarded the Bridgestone/McKennas Award 2002 – 2020

The McKennas’ Guide Plaque is the most respected badge of merit in Irish contemporary food, awarded only to those who are described in the guides.

 

 

 

 

  • connemara smokehouse awards

What a pairing! Rosé de Loire and Connemara Smoked Salmon

Connemara Smokehouse smoked salmon was paired with Rosé de Loire to great acclaim at at Fete des Vins d’Angou in May 2019.

Every year, a wine is honoured and paired with an appropriated food at this celebration of the Anjou regions finest fruits of the vine.

To celebrate the 60th Anniversary of the festival, Connemara Smokehouse was delighted to showcase its Organic Smoked Salmon and have it paired with Rosé de Loire.

Over the years, the event in France has become a calendar highlight for the Roberts family and the team at Connemara Smokehouse.

Graham said: “The marriage of the Rosé de Loire with our organic smoked salmon went down a treat and was certainly something to write home about.

“We’ve been attending this great event since 2012 – it was lovely to catch up with friends, taste some fine wines and enjoy the atmosphere of the weekend at the Fete des Vins d’Anjou.”

  • Warm Potato Salad with Smoked Mackerel

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.

Enjoy!

  • Smoked Tuna with Grapefruit, Orange & Olives

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.

  • Honey Smoked Salmon and Spinach 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.

  • 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.

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 emblematic creature that embodies mysterious knowledge, and a subject for artistic depiction, and poetic expression. Here is a sampling of the cultural importance of Atlantic salmon.
 

North American First Nations

The Atlantic salmon held an important place in the passing of the seasons. To the Mi’kmaq they were called plamu.
Throughout the area they were found, First Nations people would hunt them by torchlight at night. This captivated European artists in the 18th and 19th century, and many watercolors, oils and pen sketches resulted.
 

Stone Age (Paleolithic) Salmon

Salmon carved into reindeer antler and onto the floor of a cave show that Atlantic salmon were part of the world of humans in southern  France and the Pyrenees that form the border with Spain.
Oldest of all is a carved life-sized salmon dated to 22,000 years ago on the floor  of a cave called l’abri du poisson at Les Eyzies along the Vezere River in the Dordogne Region of France.
Elsewhere along this river is  evidence that early humans living around 12,000 years ago modified pools and the stream itself to help catch Atlantic salmon that were likely smoked on the spot for winter food.
 

Roman Salmon

When Rome conquered Gaul, it encountered both the Salmon and the local passion for salmon. The gaulish name for Salmon was Salmo – leaper. The Roman name was salar – also leaper. In the 18th century, when Linnaeus was codifying the name of species, he combined these in the scientific name, Salmo salar.
Writing in the age of Tiberius, Pliny the Elder said in his Natural History that the people of Aquitania loved no other fish above the Atlantic salmon. A Roman writer living in Trier in the 3rd century described the swirl of salmon on the surface of the Moselle River.
 

Celtic salmon

The Atlantic salmon held a special place in the minds of Celtic peoples. Because it could leap effortlessly, and could survive in both ocean waters and rivers, it was seen as the holder of all mysterious knowledge.
It plays a role in the Celtic myths. The salmon is said to be as old as time and to know all the past and future. The salmon teaches you how to get in touch with ancestral knowledge and put it to practical use.
In Celtic France, coins were made in the century before Julius Caesar and at least two have depictions of salmon on them. In Scotland it is carved into standing stones, its effigies a mystery of the past.
 

The Gaelic Image

The Office of Gaelic Affairs is pleased to endorse the Gaelic Image for the Province as developed and presented by the Gaelic Council of Nova Scotia on behalf of the Gaelic Community.
The image is that of a salmon in the shape of the letter ‘G’.
The salmon represents gift of knowledge in the Gaelic storytelling traditions of Nova Scotia, Scotland and Ireland and the Isle of Man.
The ‘G’ represents the Gaelic language and the ripples are the manifestations of the language through its attendant culture: song, story, music, dance and custom and belief system.
 

Salmon in Europe’s Middle Ages

Echoes of the earlier Celtic wonder of salmon persisted. Atlantic salmon appear in the Arthurian legends as the all-knowing water creature. Arthur sends the heroes Cei and Gwrhyr to seek the missing Mabon (an enigmatic sun god), and they ride the back of the great Salmon of Llyn Llyw to find Mabon at the present Gloucester.
In London, England, the site of the present Westminster Abbey owes its prominence to an Atlantic salmon. When a small chapel was being dedicated in 604 AD, salmon fishermen with nets ferried across the river a man they later swore was St. Peter himself.
When it came to determining the most important site for a cathedral, after the year 1000, the association of this site with St. Peter and the salmon gave it the highest prominence. The claim also led to a tradition still followed, of the Fishmongers’ Guild in London each year giving a salmon to the Priory of Westminster.
 

Modern Culture

Today, one still hears individuals say they are ‘salmon mad’ – passionate about interacting and angling for Atlantic salmon; content to angle and release the wild creature in order to share the experience on the river where they swim.
The first postage stamp depicting Atlantic salmon was designed for Newfoundland, appearing in the 1930’s, and the best known modern coin showing the Atlantic salmon is that of Ireland, only retired when Ireland switched to Euros in 2002.
In Canada, the mystique of Atlantic salmon led to an entire river, the Cascapedia being reserved in the 19th century for the angling of the Governor General and his guests. In the United States, the presentation of the first Atlantic salmon of the season to the President was carried on until the time of George Bush Sr., when they were considered too endangered for the ritual.

  • Honey Smoked Salmon and Spinach 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

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

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

  • awards

Georgina Campbell’s Irish Breakfast Awards (2018)

Georgina Campbell’s Irish Breakfast Award (2018)

IRISH BREAKFAST FOOD AWARDS
Fish: Connemara Smokehouse, Ballyconneely, Co Galway

Smoked fish plays an important role in Irish breakfast on the buffet and as a key ingredient in hot dishes such as Smoked Salmon with scrambled egg but quality is paramount to avoid disappointment.

Acknowledging the role of this modest meal in creating some of Ireland’s most memorable food and hospitality experiences, some of the nation’s leading businesses and personalities have again received due recognition for their unstinting efforts at the second annual Georgina Campbell Irish Breakfast Awards in Association with Fáilte Ireland, which took place at the InterContinental Hotel, Dublin, on 22nd March 2018 and are also supported by RTE lyric fm.

The coveted Irish Breakfast Awards were presented in each of the Fáilte Ireland accommodation categories and others, including Visitor Attraction and Brunch – and, very importantly – in Breakfast Foods categories, ranging from Breakfast Meats and Dairy, to Cereals, Preserves and Irish Bread.

“They say breakfast is the most important meal of the day and it’s certainly becoming a very important part of the visitor experience. We are delighted to partner with Georgina Campbell’s Irish Breakfast Awards to promote the authentic taste of Ireland that a quality Irish breakfast can provide to visitors. As part of Fáilte Ireland’s recently launched Food & Drink Strategy 2018-2023, we have highlighted the importance that food experiences play in determining overall visitor satisfaction. Quality experiences are now a major contributor to increasing holiday satisfaction, creating positive memories and driving positive word of mouth. Amongst those deciding on a holiday location, the expectation of good food is nearly as important as hospitality and today’s Awards are another important step forward in promoting the very best of Irish cuisine.”

 

Launch of the Galway County Fleadh 2011

Clifden Comhaltas were delighted to announce that Clifden was selected to host the Galway County Fleadh 13th – 15th of May 2011.  It was a huge honour for the town to be selected.  It has been 21 years since Clifden last hosted the Galway County Fleadh.
A weekend of Music, song and dance and it brought in people from all over the County of Galway, Connaught and beyond.  One of the main aspects of the Fleadh is the competitions.  This is where people start their journey on the road to becoming an All Ireland Champion.  The Competitions took place on the Saturday & Sunday of the weekend in the Clifden Community School and was open to the public to sit in on the competitions.  These competitions were for all ages groups as well as for Group and Band competitions.
Highlights included a gig rig on the Square of the town, with visiting competitors and groups performing and also local and visiting musicians.
Clifden Branch of Comhaltas also produced a souvenir programme for the weekend, which included local business advertisements, old and new stories and lots of photos.
The official opening & concert took place in the Station House Hotel and was. addressed by Comhaltas Connaught Chairperson Michael Brennan. Connemara Smokehouse provided the canapes for the evening with Organic Smoked Salmon on home-made brown bread and Line caught Smoked Tuna with lime. The evening was followed by pub sessions around Clifden town. On Sunday Morning a unique Fleadh Mass was held in St. Josephs Church.
Photo Gallery
Click on photo to view more of the opening night…

Click to view more!


Video Clip Galway County Fleadh Opening

  • Honey Smoked Salmon and Spinach 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.