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.
4 editor picks for Smoked Irish salmon in Dublin, ranked by editorial score. All Dublin signature dishes · Smoked Irish salmon across every city.
Klaw ★ 4.5
temple-bar · 5a Crown Alley, Dublin 2
Klaw on Crown Alley in Temple Bar, Niall Sabongi's fifteen-seat seafood counter, oysters from Carlingford and a lobster roll the size of your forearm.
The Winding Stair ★ 4.4
north-inner-city · 40 Lower Ormond Quay, Dublin 1
The Winding Stair on Ormond Quay in Dublin 1, Elaine Murphy's upstairs dining room above the bookshop overlooking the Ha'penny Bridge and the Liffey.
The Bretzel Bakery ★ 4.4
portobello · 1A Lennox Street, Dublin 8, D08 RK23
The Bretzel on Lennox Street in Portobello, Dublin's only Jewish-tradition bagel and rye bakery since 1870, kosher-style classics and a working sourdough.
Gallagher's Boxty House ★ 4.2
temple-bar · 20-21 Temple Bar, Dublin 2, D02 ET66
Gallagher's Boxty House on Temple Bar in Dublin, Pádraic Óg Gallagher's three-room canon of boxty, coddle and smoked salmon, the boxty reference in town.