Smoked salmon on brown bread, accompanied by a pint or two of creamy Guinness has long been beloved of Dublin diners, and now a tasty partnership between Kish Fish and Guinness sees a delicious new variation on the theme.
First spawned by a chef at the Guinness Storehouse, the potential of a small kitchen experiment was swiftly realised by the powers that be at the iconic Dublin brewery. They lost little time in enlisting the expertise of fishmongers Tadgh and Damien O’Meara, to bring Guinness Smoked Salmon by Kish Fish into being in their sustainable smokehouse in Howth.
We’re told that from start to finish the handcrafted process of curing and smoking the fish over oak, under the expert eye of master smoker Martin Hanlon, can take up to 72 hours. The result is a deliciously tender Smoked Salmon boasting a smooth mellow taste with subtle undertones.
The new product can currently be enjoyed on restaurant menus at Airfield Estate, Guinness Storehouse, and Matt The Threshers, while those interested in trying out the tasty unami flavour at home, will find it at Kish Fish shops in Bow St, Coolock, Dunboyne and Howth.
Words: Martina Murray
