Kenmare Select is quite unique. An aureolae of subtle smoke notes and a languid, moist texture characterise the fish, making it very different from other styles of Irish smoked salmon: subtle, creamy, saline, clean and delightful. Tasted once, it’s unforgettable. M. Benot is continuing a great family tradition of producing a distinctive, high-class speciality food. The company was founded by Cyprien’s parents, Rémy and Nathalie. Rémy was a chef, and this is a class ingredient with which a chef can play. They specialise in full-length, razor-thin hand slicing by a highly-skilled team of Kenmare slicers. And the flavour is akin to a lightly smoked sashimi, a complex balance of minerality and freshness that is never overwhelmed by the smoke. Most of the salmon is exported to various countries in the Western Eurozone, but a distribution agreement with La Rousse Foods means it’s now more likely to turn up on Irish menus. Make sure to order it whenever you see it sold.
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