Smoked Salmon

Smoking is a popular preserving process for oily fish, with salmon being a particular delicacy made from sides of salmon (fillets) that are dry-cured or brined and then hot or cold smoked, typically over oak chips.

Cold smoking is more usual and does not cook the fish, so it has a fine texture. The smoker’s art determines the texture and flavour, which can be strong or mild, depending on the individual style favoured by the smoker, who may also introduce various other flavours in the curing and smoking process – hence the fact that many ‘house’ recipes are a closely guarded secret.

Smoked salmon is an all-year product but is now almost as traditional a part of Christmas as the turkey and the ham, and we are fortunate to have a large number of excellent salmon smokers in Ireland.

Both wild and farmed salmon are used for smoking, with prices varying according the quality and availability. Supplies of wild salmon have been limited in recent years, and smoked wild salmon is scarce; however, thanks to unique conditions, which include siting pens in fast-moving seawater in exposed sites, low fish density and good diet, Irish farmed salmon generally has a good reputation internationally.

Very high quality organic farmed Irish salmon is available, mainly farmed off the west and north coasts in clean, strongly tidal waters. One of the largest and most respected producers is Clare Island Organic Salmon, which is sited in Clew Bay, six kilometers off the Mayo coast, and supplies many of the top smokeries throughout Ireland, including the Burren Smokehouse, Co Clare; Ummera Smokehouse in West Cork and Connemara Smokehouse in Co Galway, all of which can be visited in person and also offer online sales.

RECIPE: Smoked Salmon Platter – a very simple recipe, courtesy of BIM.

Like other simple dishes, its success depends on the quality of the ingredients, so buy the best quality smoked salmon you can afford.

Serves 2

Ingredients:

• 6- 8 slices smoked Irish salmon
• 2 handfuls of salad garnish
• 2 wedges of lemon
• A few capers

Method

Simply arrange the slices of smoked salmon in an attractive manner on the platter, and garnish with a few salad leaves, lemon wedges and capers.

Traditionally served with slices of brown Irish soda bread.