Connemara · Oak-Smoked Salmon
Connemara Smoked Salmon
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Some Connemara smokehouses still cure and smoke salmon the traditional way, over smouldering oak and turf, a method little changed for generations.
Salmon fillets are dry-cured in salt and sugar, then cold-smoked slowly over oak chips or turf until the flesh turns deep amber and silky. It's sold thinly sliced from Galway's markets and smokehouses, often eaten straight off brown bread with a squeeze of lemon.
Why it's made this way: Smoking was originally a way to preserve the Atlantic salmon catch before refrigeration, and Connemara's smokehouses kept the traditional method alive as a point of local pride.
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