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According to Irish mythology (of which there is no end) only one creature was wiser than man. This was fabled "Salmon of Knowledge" which had fed upon acorns of Tree of Knowledge. It was said that whoever tasted of salmon would inherit its wisdom and foresight.
An old man had devoted his life to capturing prized fish. Having finally achieved his goal, he entrusted preparation and cooking to his young apprentice, with a warning that he must not taste its flesh. But, while cooking salmon it got very hot and blistery. The boy touched those blisters and burnt his finger. To relieve pain, he placed his finger in his mouth thus becoming first to taste fish and to benefit from its magical powers.
The boy was Fionn MacCool, who later became great warrior prince of ancient Ireland. Fionn devoted his life to spreading of wisdom.
The Curtin’s carefully source local raw materials for Burren smoked salmon, trout, mackerel, eel, and cheese with control quality standards and regular testing from independent laboratories and inspections by certification organizations.
In 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 smoked salmon and shared it with my neighbors and friends much to everyone’s delight.
After checking out samples we walked perhaps 200 feet to Curtin’s Roadside Tavern for a little “shake off chill” libation and to mix with locals.
Burren Smokehouse ships within Ireland and to countries all over 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 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
Mary Gallagher - Join the Travel Wrtiers Network in the logo at www.jetsettersmagazine.com