What’s this product?
The product on spotlight is the Burren Smokehouse’s Smoked Organic Salmon with Honey, Whiskey and Fennel, which can be purchased for €10.95 for a 140g pack.
Why makes it a unique buy?
This exclusive delicacy is a result of cold-smoking organic premium farmed Irish salmon, procured from Clare Island. The salmon is skilfully treated with sea salt, natural oak smoke, locally sourced organic honey, whiskey and fennel to provide a sophisticated and light sweet flavour.
Who manufactures it?
The production of this smoked salmon is overseen by Birgitta Hedin-Curtin and Peter Curtin who’ve been involved in this activity in Lisdoonvarna since the year 1989. The couple primarily use Irish ingredients, blended with a touch of Scandinavian expertise. Birgitta, a Swedish immigrant to Ireland since 1981, has committed herself to advocate not only her variety of smoked fish but also the virtues of Irish food.
How can you relish it?
The product is conveniently pre-sliced in the 140g pouch and yields four to five rich, thick slices, adequate for four minimal servings, or two large ones. It’s advisable to remove the salmon from the refrigerator and de-vacuum the packet around 30 minutes before eating. It can be enjoyed with mildly scrambled eggs coated with butter, or simply garnished with capers, sour cream and a wedge of lemon.
Where can you find it?
Apart from the Burren Smokehouse visitor centre in Lisdoonvarna, where one can experience behind-the-scenes insights and stock up on products, the smoked salmon can be purchased from various quality food stores across the country. The product is also available for online ordering and delivery via burrensmokehouse.com.
Is there more to the Burren Smokehouse?
Beyond their unique offering of cold and hot smoked organic salmon, the Burren Smokehouse produces smoked eel, trout, mackerel and gravadlax. Their visitor centre shop is home to a wide array of local artisanal food products.
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