During the time I was co-host of Fresh with The Australian Women’s Weekly on the Nine Network, 2000 – 2008, I went to Wales and Ireland to film some location stories. One of these was at the Connemara Smokehouse where the same family has crafted traditionally-smoked wild Atlantic seafood for over 40 years. After interviewing Graham Roberts, one of Rick Stein’s Food Heroes and watching the process, this is one of the quick recipes I made.
Related Recipes:
Tea-Smoked Oysters and Salmon with watercress salad
Rillettes of Salmon with Horseradish Crème Fraiche and Mustard & Dill Pikelets
Smoked Trout Mousse with Cucumber Salad
Watch my video here and don’t forget to subscribe to my YouTube channel.
Keep in touch!
