If you see Kenmare Salmon on a menu in Kerry order it immediately as you will be in for a treat. The Benoit family have been producing their unashamedly high-end certified organic smoked salmon since the 1990s and it is known for its high quality, light smoke with a subtle balance of flavours and ‘sashimi’ fresh texture.
A number of variations are available in the range, one of the best - and the most unusual - being the Herb Cured Smoked Salmon, and Smoked Salmon with Seaweed (“subtle oak smoke with a hint of seaweed”) that took gold in the 2011 Blas na hEireann Irish Food Awards. The very thick fillets offered are also unusual, and intended for chunky vertical slicing rather than the familiar long thin horizontal slice.
They also offer Smoked Oysters - which, by contrast, are distinguished by strong smoke - yet with a fresh, full-bodied taste.