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Hot Smoked Organic

Explore our different kinds of hot smoked salmon - we have the plain variety which gives you the natural taste of smoked salmon. Then there are two varieties of hot smoked salmon with a honey and lemon glazing, one topped with pepper, one topped with fresh dill.

We use two methods of smoking salmon – Cold Smoking and Hot smoking.
The Cold Smoking is the traditional Irish way of smoking salmon. The temperature never rises above 35°C during the smoking, which means that the flesh never coagulate. We get an easily sliced product with a very smooth texture.
Hot Smoked Salmon is absolutely delicious with a drier, flakier texture more similar to grilled salmon. During the hot smoking process temperatures rise as high as 80°C.

This organic salmon exclusively sourced in Ireland is one of the healthiest product you could eat. It comes from the turbulent waters of Clare Island in the west of Ireland. The salmon has to swim about the same distance as his wild counterpart so there is very little fat on it, which means that the salt content is very low as well.

We are delighted to announce that

- our Burren Organic Irish Cold Smoked Honey-Infused Salmon
our Burren Organic Irish Cold Smoked Salmon with Seaweed
- our Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill

won a 3 gold star medal each at the prestigious Great Taste Awards 2013 in London!

Read more about our award winning smoked fish in Burren Smokehouse Awards.

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