Win A Side of Irish Organic Smoked Salmon from Burren Smokehouse (Closed)

Burren Smokehouse are one of the wonderful Irish producers I met at Dublin’s Bloom In The Park last year.

Burren Smokehouse
Birgitta Curtin of Burren Smokehouse

This family business was set up by Birgitta & Peter Curtin back in 1989 and takes the best from the smoking traditions of both Ireland and Sweden to produce a high quality Irish product. Their salmon is sourced from Irish fish farms on the Atlantic coast. Once it arrives it is checked for quality, filleted, salted with pure sea salt to cure and then cold or hot smoked in oak smoke. Finally it’s vacuum-packed to maximise shelf-life.

It’s a quality product and tastes fabulous. I tried a number of the Burren products at Bloom and found them all excellent.

Burren Organic Salmon cropped



Burren Smokehouse have generously offered a side of Irish organic smoked salmon, worth approximately £50, to one lucky Kavey Eats reader. The prize includes free delivery anywhere in the UK and Republic of Ireland.



You can enter the competition in 3 ways:

Entry 1 – Blog Comment
Leave a comment below, sharing your favourite accompaniments to serve with smoked salmon.

Entry 2 – Facebook

Like the Kavey Eats Facebook and leave a (separate) comment on this blog post with your Facebook user name.

Entry 3 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter!
Then tweet the (exact) sentence below.
I’d love to win Burren Smokehouse products from Kavey Eats and @BurrenSalmon! #KaveyEatsBurren
(Please do not add my twitter handle into the tweet; I track entries using the hashtag. And you don’t need to leave a blog comment about your tweet either, thanks!”)



  • The deadline for entries is midnight GMT Friday 29th March 2013.
  • The winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • The prize is a side of Burren Smokehouse Irish organic smoked salmon and includes free delivery anywhere in the UK and Republic of Ireland.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Burren Smokehouse.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • One blog entry per person only. One Twitter entry per person only. One Facebook entry per person only. You do not have to enter all three ways for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Facebook entries, winners must Like the Kavey Eats Facebook page at time of notification.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Facebook. If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a sample of smoked salmon from Burren Smokehouse.

The winner for this competition was Rocky (Wildfood).

Please leave a comment - I love hearing from you!
46 Comments to "Win A Side of Irish Organic Smoked Salmon from Burren Smokehouse (Closed)"

  1. Alicia (foodycat)

    I’m a fan of the old school smoked salmon, scrambled eggs with a bit of hollandaise if I’m really pushing the boat out. Or smoked salmon, blinis & creme fraiche. It does love something a bit subtle and creamy.

  2. teresa

    nothing fancy, just good local organic bread, liked your facebook with homebake heaven, Ayr

  3. Terry Hickingbotham

    My favourite would have to be Salmon with Green Peppercorn sauce, baby new Potatoes & fresh young Asparagus, lovely

  4. steve

    have salmon and cottage cheese in bagels for lunch today actually. love salmon in sushi also.

  5. Lesley Adams

    I love smoked salmon simpley sliced over a mixed green salad with quartered boiled egg and sliced hot new potatoes on the side.

  6. Shelley White

    Smoked salmon with cream cheese on a bagel with a few drops of lemon juice – heaven on a bagel!

  7. Paul Kay

    I like smoked salmon roulade with a cream cheese and chopped prawn filling.

  8. NickyB

    I’ve recently learned to love beetroot after decades of abhorring it and it’s now my new favourite accompaniment to smoked salmon. What a fickle creature I am 😉

  9. Lynne @josordoni

    I really like smoked salmon just plainly with lemon on blinis, maybe with a bit of chivey sour cream on the side. That’s it. That lets you taste the salmon rather than the accompaniments.

  10. Kathy

    Love smoked salmon with cream cheese on a bagel. It’s a “treat” I in which I’ll indulge for a special breakfast or brunch. I also enjoy making “small plate” starters of smoked salmon with slices of jicama. The textures differ, and the slight sweetness/blandness makes the smoky/slightly salty “pop” a bit. Already liked on FB as Kathleen Kelly.

  11. suffolk

    a bowl of crisp Cos lettuce and another bowl of lemony home-made mayonnaise with chopped chives and lots of time to enjoy 😉

  12. Catherine

    Mmmmmmm Smoked salmon with baby spinach and watercress leaves, roasted beetroot and horseradish mixed into creme fraiche as a dressing

  13. Julia

    It has to be with creamy scrambled eggs and a glass of champagne…it’s how my family start every Christmas day!!!!

  14. Ian Hoare

    For really good smoked salmon, the KISS rules apply. (Keep it simple, silly) Really good home made brown bread, decrusted, with top class slightly salted butter. A grind of black pepper and a tiny drop or two of lemon juice squeezed from a fresh lemon.

    For a slightly less good salmon, I make a home made pink sauce (lemony mayonnaise, tomato purée, noble sweet paprika and the tiniest touch of garlic). I use that to dress good fresh cold water pink prawns, and roll a tablespoon or two of that mixture in the slice of smoked salmon. Brown bread as before.

    With both, a sligtly lemony white wine like a crisp sancerre goes brilliantly well.

  15. Rocky (wildfood)

    I don’t do it often enough but proper Irish smoked salmon teamed with irish potato cakes can’t be beaten – a side of yoghurty dill sauce – yum!

  16. Richard Smith

    I love smoked salmon and I do love the Irish salmon (my partner is Irish so we are often on the Wonderful Emerald Isle). I have never had Burren smoked salmon and hope that you shall be able to correct this.

    I have many ways of eating Salmon, but I think my favorite is with hot buttered (Irish of course) potato fahls, topped with nice creamy scrambled eggs with chives. This drapped with a couple of slices of smoked salmon and drizzled with a lemon, dill dressing.

  17. Debbie Hughes

    Freshly baked soda bread spread with a smear of good butter and a squeeze of lemon on the fish. Watercress optional. All shared with my lovely husband.

  18. Joanne

    Bread and butter with a side dish of grated beetroot, grated carrot, chives and lemon juice mixed together.

  19. Sue Turner-Smith

    I would serve it with thinly sliced brown bread and butter, black pepper, and a lemon quarter to squeeze over the salmon.

  20. Maxine

    has to be bagels, lightly toasted with some cream cheese and a sprinkling of chives – simple but oh, so good!

  21. Carol Togneri

    Hot smoke salmon in a quiche made with eggs and double cream is heaven on a plate.

  22. Annie

    Spoilt for choice and have to mention 2 favourite ways:
    with warm asparagus a little hollandaise sauce with a smattering of lemon zest or
    with panzanella.

  23. Emma Dalton

    Just a glass of champagne for me! If it must be with something else then some simple brown bread and butter, wedges of lemon and a blob of creme fraiche with lots of black pepper.

  24. Michael C.

    Lightly toasted rye bread, sour cream, capers, mixed salad leaves, and a little diced tomato

  25. Mary J

    Smoked salmon any way suits me – best of all with home made bread and cream cheese for a picnic in the sun.

  26. Lynn Doe

    I like it rolled up with a filling of cream cheese and water cress, nom nom nom


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