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Christmas Recipes: Edible Gifts. No.4 of 8 - Chocolate Truffles
Christmas recipe makes: 2 dozen Calories per truffle: 65Preparation time: 30 - 60 minutes Cooking time: 0 minutesSuitable for freezing Christmas recipe ingredients: Truffle Mixture: * chocolate, bitter, plain or milk 225g (8 oz)*...

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Homemade Christmas Gifts from the Kitchen -
Make your Own Holiday Gift Baskets
Many of us would love to give hand made holiday gift baskets. Christmas gifts from the kitchen are always welcome and Christmas gift baskets, especially home made food gift baskets, are a real treat. It's easy to become overwhelmed by the thought...

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In Praise of the Humble Salad
If there is a cuisine that America can truly call its own, then this has to be it. So much so, that I'm going to make no attempt to replicate the many and varied recipes that make up that country's version of "salad". Hopefully, one of my...

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Italian Minestrone Soup
Minestrone ½ lb dried cranberry beans 2 ½ quarts of water ½ lb fresh green beans, broken into halves 3 oz diced salt pork ½ lb peeled and diced potatoes 1 ½ Tbs extra virgin olive oil ½ lb peeled and diced...

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After researching the smoking traditions of Ireland they patented their own process. Nearby the Curtin family has owned the Roadside Tavern for about the last 100 years also the first place to serve their smoked salmon. Their belief in the finest quality food products, customer care and a great group workers ensures a continuous high standard.

We made our stop first at their Visitor Centre to watch the video showing how salmon is smoked, starting from filleting to finished product. The program is available in English, German, French, and Italian; the centre has space for about 50 people.

We were able to test a little wine and several varieties of smoked products with additional explanations by Birgitta. Actually we loved it all except for those of us too “chicken” to try the eel. The smoked cheese was also wonderful.

According to Irish mythology (of which there is no end) only one creature was wiser than man. This was the fabled "Salmon of Knowledge" which had fed upon the acorns of the Tree of Knowledge. It was said that whoever tasted of the salmon would inherit its wisdom and foresight.

Salmon Sensations!

An old man had devoted his life to capturing the prized fish. Having finally achieved his goal, he entrusted the preparation and cooking to his young apprentice, with a warning that he must not taste its flesh. But, while cooking the salmon it got very hot and blistery. The boy touched those blisters and burnt his finger. To relieve the pain, he placed his finger in his mouth thus becoming the first to taste the fish and to benefit from its magical powers.

The boy was Fionn MacCool, who later became the great warrior prince of ancient Ireland. Fionn devoted his life to the spreading of wisdom.

The Curtin’s carefully source local raw materials for the Burren smoked salmon, trout, mackerel, eel, and cheese with control quality standards and regular testing from independent laboratories and inspections by certification organizations.

In the store and online, they sell high quality locally produced crafts including leatherwork, knitwear, pottery, woodwork, jewelry, CDs, and books of local interest. There is also a full gourmet selection of locally produced fine foods, including Burren’s own specialties. Select from cheeses, jams, chocolates, and a fine selection of wines to remind you of your visit to Clare. I carried home a huge slab of the smoked salmon and shared it with my neighbors and friends much to everyone’s delight.

After checking out the samples we walked perhaps 200 feet to the Curtin’s Roadside Tavern for a little “shake off the chill” libation and to mix with the locals.

Burren Smokehouse ships within Ireland and to countries all over the world with Japan as one of their biggest markets.

The Burren Smokehouse
Lisdoonvarna, Co. Clare, Ireland
Tel: +353 (0) 65 7074432
www.burrensmokehouse.ie

When you’re home try this simple but tasty recipe for using your Burren’s Smoked salmon:

Drimcong House Restaurant
Moycullen, Co. Galway

Warm Smoked Salmon Salad:

8 slices smoked salmon
Mixed lettuce leaves, shredded

For the dressing:
50g (2 oz) fresh spinach leaves
100ml (4 oz) sunflower oil
1½ tablespoon balsamic vinegar
½ tsp. fresh lemon juice
Salt and black pepper

Warm Smoked Salmon Salad.
Directions –

Read this entire feature FREE with photos at
http://www.jetsettersmagazine.com/archive/jetezine/food/ireland/salmon/salmon.html

By Mary Gallagpher – Read Jetsetters Magazine at www.jetsettersmagazine.com

About the Author

Mary Gallagher - Join the Travel Wrtiers Network in the logo at www.jetsettersmagazine.com