So, if you could capture Ireland in a single mouthful, what would that mouthful be?
I think that Pádraic Óg Gallagher, he of the Boxty House, may have captured it perfectly when he drizzled Connemara Peated Single Malt Whiskey over smoked Irish salmon.
Connemara peated single malt whiskey and Irish smoked salmon
It was one of those moments when you try something new and you know what the joy of good food is.
So said resident sis after we had practically inhaled a lunch of mildly sweet and delicate gravad lax from Kinvara Smoked Salmon (proving that you don’t have to be famous to get quoted on this blog, but it does help if you’re related).
She’s in good company as far as her opinion of Kinvara’s smoked salmon goes. Nigel Slater and Jeffrey Steingarten are among the noteworthy food writers who have had kind words to say on that particular subject. Having worked my way through the samples very kindly sent to me, I can’t say that I would object to finding any of them on my plate (though the gravad lax remains a particular favourite).
Pressies from Kinvara Smoked Salmon