Sheridans Cheesemongers ★ 4.8
Sheridans Cheesemongers on Churchyard Street Galway is the benchmark for Irish artisan cheese; the market counter sells raw-milk Gubbeen and Cashel Blue.
History
Cold-smoking of salmon on the Connemara coast became a commercial cottage industry in the 20th century, with the Connemara Smokehouse at Bunowen Pier in Ballyconneely established in the 1980s as the first artisan smokehouse to supply Galway restaurants. Sheridans Cheesemongers, founded in 1995 on Churchyard Street, brought Connemara smoked salmon to a national audience through their Galway Saturday Market stall. The distinction lies in the oak smoke and the short brine, which produces a silkier texture than the stronger Norwegian-style smoked salmon.
Common allergens: Fish
Make it at home
Ingredients
- 200g Connemara or Irish cold-smoked Atlantic salmon, thinly sliced
- 8 slices brown soda bread
- 60g salted Irish butter, softened
- 2 tablespoons capers, drained
- 1 lemon, cut in wedges
- 2 tablespoons sour cream or creme fraiche
- Fresh dill or chives
- Freshly ground black pepper
Method
- Remove smoked salmon from fridge 15 minutes before serving so the oils soften.
- Butter the brown soda bread generously with Irish butter.
- Lay 3-4 slices of salmon loosely on each portion; avoid pressing flat as the texture is better in folds.
- Add a small spoon of sour cream beside the salmon.
- Scatter capers and fresh dill over the plate.
- Add a lemon wedge and season lightly with black pepper. Serve immediately.
Tip from the editors. Do not squeeze lemon on the salmon in advance; the acid starts to cure the surface and changes the silky texture. Squeeze at the table.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat connemara smoked salmon
Connemara Smoked Salmon in Galway
McCambridge's ★ 4.7
McCambridges on Shop Street Galway is the city deli with the widest Irish artisan range; the cheese counter, smoked fish and baked goods are best-in-class.
Ard Bia at Nimmos ★ 4.7
Ard Bia at Nimmos on Spanish Arch Galway serves brunch in a medieval stone room; the organic egg dishes and seasonal salads make it the most scenic brunch.
Order: Wild Atlantic smoked salmon on house soda bread with creme fraiche on the river terrace
Blackrock Cottage ★ 4.2
Blackrock Cottage beside the Salthill Diving Tower in Galway is a cafe-restaurant with specialty coffee, light bites and chowder overlooking Galway Bay.
Signature drink: Coffee with sea view
Tip: Arrive early at weekends; the sea-facing seats above Salthill Diving Tower sell out first.
More cities are in research. Want connemara smoked salmon covered somewhere specific? Tell us where you want to eat.