This recipe gives you a lovely warming soup for cold days. You can serve it as either a starter or as a main course for lunch or dinner. We owe this recipe to Bord Bía. Ingredients: 2 x 180g of Hot Smoked Irish Organic Salmon, plain 350g whiting, skinned, boned and cut into 3cm chunks 1 tblsp. vegan olive oil or rapeseed oil 4 streaky bacon rashers (smoked or unsmoked), finely diced A knob of butter 3 medium leeks, thoroughly washed and finely sliced 2 cloves garlic, chopped 500g potatoes, cut into small cubes (approx 1½cm) 1 litre fish or vegetable stock Grated zest of 1 lemon 600ml whole mil ..read more

This texture-full risotto will not take long to cook, just around 45 minutes, and will make a satisfying meal for the whole family. For 4 people Ingredients: 1 tbsp rapeseed oil 1 large yellow onion, finely chopped 300g risotto rice 1100ml / 2 British pints hot fish or vegetable broth 125 g / 4oz fine asparagus, cut into pieces 100g / 3 ½ oz cream cheese 300g / 11oz Burren Hot Smoked Irish Organic Salmon Finely grated zest and juice of 1 lemon 4 tbsp fresh chives, roughly chopped salt and pepper Watch the video: (coming soon) Method: Heat the oil in a large saucepan and gently fry th ..read more

When TV chef and restaurateur Neven Maguire visited the north of County Clare in summer of 2020, he came to the Roadside Tavern, experienced our new visitor centre "Taste the Atlantic - Salmon Experience" and of course the Burren Smokehouse as well as talked to chefs in our area. In this particular episode of “Neven Maguire’s Seafood Trails” he also cooked this recipe with our Burren Smoked Irish Organic Salmon. You can watch the Burren Smokehouse part of that episode here. Serves 6 people Ingredients: For the shortcrust pastry 225g plain flour, plus extra for dusting 100g chilled butter 3 tbl ..read more

Another great recipe from Bord Bía, the marketing association for Irish food and drink. Serves 2 people and takes 30 minutes to make Ingredients:250g potatoes ½ small onion 1 tblsp fresh parsley, chopped 35g feta cheese, crumbled 1½ tblsp plain flour 5 free range eggs 1 tblsp rapeseed oil 2 tsp white wine or tarragon vinegar 180g Burren Smoked Irish Organic Salmon 1 tblsp fresh chives, chopped ½ lemon, cut into wedges Green salad leaves Method:Peel and grate the potatoes and onion into a colander and mix with a little salt. Leave for 10 minutes to drain. Squeeze out any remaining moisture with ..read more

At last week's dinner at the The Hardiman Hotel in Galway City, chef Andrew Zeppa describes his experience of visiting the Burren Smokehouse a few weeks ago. He revealed that up to that day, he had never been outside Dublin, and why he came up with the delicious recipe of Tortellini filled with Burren Hot Smoked Irish Organic Salmon and Prawn, Seafood Bisque, Dillisk Salsa Verde, Dill Oil and Samphire (one of his parents is of Italian origin). BIM (Bord Iascaigh Mhara) in conjunction with the Chef Network and JP McMahon from Aniar Restaurant selected five young chefs between the age of 18 and ..read more

It is autumn again, and this is our preferred time of year when we love to organise a dinner for friends of local food and exquisite wines. Last year, we had to cancel this dinner but now is the time to get together again and enjoy a sociable dinner. You will enjoy a Spanish-themed three-course meal in the airy and spacious setting of the Burren Storehouse. We have social distancing measures in place. The menu will be accompanied by carefully selected Spanish Wines (included in the price) which will be introduced and presented by Irish Examiner drinks critic Leslie Williams. The event is suppo ..read more

A while back, we joined forces with Waterford Distillery and some lemons to create a unique marinade. Now the results are out: this special creation won a 1-star Gold Medal at the "Oscarsof the Food World". These are the comments from the judges: "A well smoked piece of salmon with a generous covering of lemon zest. The levels of smoke and salt were spot on, while the combination of lemon and whiskey really delivered on flavour. They were complex and balanced and utterly moreish. A well cured salmon." "What a wonderful aroma of clean smoke and citrus, followed by the sweet fresh salmon. The sm ..read more

Food lovers from all over Ireland are in for a treat this autumn, as the Burren Food Fayre is returning for a series of unique food and farm visitor experiences this October bank holiday weekend. This year marks its 10th year in operation and a return to in person events, after last year’s event had to be staged virtually. It takes place between October 22nd and October 25th and tickets will be available on Eventbrite. The Burren Food Fayre coincides with the Burren Winterage Festival which celebrates the ancient custom of out-wintering cattle on the upland areas of the Burren, and is organise ..read more

Discover our brand new website burrenexperiences.ie! It has been a long time in the making, and it is finally here - our new website for the experiences that we offer. We needed a new platform to showcase the varied experiences and venues under the Curtin Family umbrella. They just were not getting the attention they deserve on this primary website which is mainly dedicated to the online sale of smoked salmon and gift hampers. On the website, you can choose different activities like craft beer or whiskey tastings, book tickets to visit the "Taste the Atlantic - Salmon Experience", or Mastercl ..read more

As we reported earlier in August, the well-known foodies and travelling tasters, the GastroGays, came to the Burren Smokehouse and got to experience all we and our sister companies have to offer. Having digested (every pun intended) all they saw and heard and recorded, they wrote a comprehensive article about their visit on their website. Reading it you will realise that you can easily spend half a day here without getting bored. Patrick and Russell soaked it all up in two days! Find out what in particular they got excited about ..read more