simple supper of connemara smoked salmon and easy blinis

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...


Frühling in Irland-Spring in Ireland

On a rock arch is time for the rest. Brian grabs from wild salmon, Ballyconneely is on the label. This is the smokehouse of Roberts, the art because of their love for quality and old crafts as "guardians of the smoked fish" or even "Food Heroes" apply, such as fish chef Rick Stein says of the BBC. The salmon is delicious, the same Pinot Gri-gio. There are sandwiches with fresh Atlantic crab, stuffed Pou-let with tomato bread and strawberries for dessert.


Quality and Tradition

Quality is a word that Graham gets passionate about. He feels that poor quality imported smoked salmon gives the process a bad name. "It puts people off when they try a slimy, rubbery product and it is more difficult to convert them back again." Getting people to try his products gives Graham a real buzz. "I love to see the effect it has on people when they try something new.