What is it?
Burren Smokehouse Smoked Organic Salmon with Honey, Whiskey and Fennel (€10.95/140g).
What’s good about it?
The organically grown Irish farmed salmon – from Clare Island – is cold smoked using sea salt, natural oak smoke, organic honey, whiskey and fennel. The cure is subtle and sweet and clean tasting.
Tell me more about it?
Birgitta Hedin-Curtin and Peter Curtin have been smoking salmon in Lisdoonvarna since 1989, using Irish ingredients and a smattering of Scandinavian know-how. Birgitta, who came to Ireland from Sweden in 1981, has spent her life promoting not just her own range of smoked fish, but all that is good about Irish food.
How do I use it?
It comes ready sliced and the 140g pack contains four to five generous, thick slices, enough for four small portions, or two large. It is recommended to take the fish out of the fridge and open the vac-pack 30 minutes before serving. I like to serve it with gently scrambled buttery eggs, or on its own, with garnishes of capers, sour cream and a lemon wedge.
Where can I get it?
If you are in the area, the Burren Smokehouse visitor centre in Lisdoonvarna is worth dropping into for a look around, as well as an opportunity to stock up. It is also stocked by good food shops all over the country, and available online for delivery at burrensmokehouse.com.
Anything else?
As well as cold and hot smoked organic salmon, the smokehouse also produces smoked eel, trout and mackerel, and gravadlax. The shop at the visitor centre is well stocked with all sorts of regional artisan food products.
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