The line-caught tuna from Connemara Smokehouse, which was then smoked, was served three ways: as a chilled gateau with pears , in a tuna and leek crumble, and as a crisp tuile on a creamy cabbage soup. All prepared by Stefan Matz & Regis Herviaux of The G Hotel in Galway.
It’s all done in the traditional way and you can tell. The smoked mackerel was particularly good - softer than most and not dried out like a lot of the smoked mackerel...
Special Airfreight rates with UPS for November and December with Connemara Smokehouse
Populated with a healthy population of seagulls. The place has a puzzling small chimney for a 'smoke' house! We just called in on Monday morning and bought some fresh organic smoked salmon, which we had for breakfast on brown bread with coffee. It was divine – a lovely subtle smoked salmon that melts in the mouth.
Tourism Ireland 22 Sep 2010 A Canadian media group – Read more