Recipes

For 130 years the Wright family has been smoking salmon on the West Pier of Howth. These recipes are the ones we cook at home with it. Some are quick weeknight plates, ready in under twenty minutes. Others are the canapés and centrepieces we build for Christmas, Easter and family birthdays. A few are pulled from our own kitchen at Crabby Jo’s.

Every recipe lists exactly which of our smoked salmon cuts to use. Sliced sides go furthest in sandwiches and blinis. Hot-smoked fillets carry pasta and fishcakes. Whole sides are for the table on a big occasion. Pick a recipe below by occasion, technique or salmon cut, or scroll the lot.