Smoked Irish Salmon appears as a signature dish in 1 Ireland cities. See each city's local variant and where to eat it.
Smoked Irish salmon · Dublin
Wild or organic Atlantic salmon cured in salt and then cold-smoked over oak or beech for 18 to 36 hours, served thin-sliced with brown soda bread, capers, lemon and butter.
Ireland's smoked salmon tradition runs back to Atlantic wild fishing and oak-smoking practices in the seventeenth century, but the modern Dublin product is the postwar Burren Smokehouse (1989) and Frank Hederman of Belvelly Smokehouse Cobh (1980s). The dish became the breakfast and afternoon-tea signature in Dublin hotel rooms in the 1990s; today every restaurant from The Winding Stair to The Brazen Head serves a smoked salmon plate as a first course. Burren Smokehouse and Connemara Smokehouse are the two reference producers; the Bretzel bagel with smoked salmon and cream cheese is Portobello's own variant.
Where to eat in Dublin:
- The Winding Stair
- Gallagher's Boxty House
- The Bretzel Bakery
- Klaw