Organic Atlantic Salmon from the Irish West Coast, raised in conditions as near as possible to the wild Atlantic, and beechwood-smoked following traditional Connemara Smokehouse methods. Slightly paler than wild salmon, with a pure, fresh, and firm texture that is both rich and complex on the tongue. Delicate, velvety, and melts in your mouth. Goes well with traditional brown bread and a glass of wine, or as a tasty ingredient in a number of recipes.
Hand-filleted and cured with dry salt, then slowly smoked over a natural beechwood fire and dried for a minimum of 24 hours. Traditional methods handed down through generations produces the highest quality Irish smoked salmon with an authentic and luxurious taste.
The most delicate and well-balanced smoked salmon you will ever taste, a soft and buttery texture blending hints of the sea with the subtle sweetness of beechwood and natural seasonings. Try our traditional organic smoked salmon with fresh pasta and pesto, in a strawberry and fennel salad, or with Eggs Benedict Royale. More recipes…