Hands up smoked salmon lovers. If you want to get a better insight into achieving that delicate smoked flavour, Frank Hedermen Smoke House is giving people a behind-the-scenes tour during the Cork Harbour Festival, which takes place from 2 to 10 June.

One of only a handful of authentic timber smoke houses in the world, their small batches of salt-cured salmon sides are suspended by the collar bone on tenterhook. This type of smoking is quite rare but the results are in the taste. During the two open days, visitors will tour the facilities and learn about the traditional smoking technique as well as the wild salmon in the estuary. Tours will last 45 minutes and are just €5 per person. Email caroline@frankhederman.com to book a place.

Other highlights of the Cork Harbour Festival include seafood markets, seaweed foraging talks and cooking demonstrations. Log onto www. corkharbourfestival.com

Gin cocktail time

We can’t get enough of Irish gins at the moment and one that really stands out from the crowd is Beara Ocean gin, which is a hand-crafted small-batch gin infused with wild Atlantic sea water. Recently, students in the CIT Tourism and Hospitality department got the cocktail shakers going when they were tasked with a gin competition.

The cocktails ranged from twists on classics to completely novel mixed drinks. Hazel Kiely took home the first prize. Looking for a great cocktail to impress friends this summer? Mix 40ml of Beara Ocean Gin with 10ml of lemon juice, 25ml of cardamom syrup with seaweed and lemon grass tea as well as one egg white. Shake on ice and top up with Prosecco.

Smoked Sea Salt

Achill Island Sea Salt is one of the star products that have come on the market in recent years. You might be thinking, salt is salt but this multi-award winning sea salt range really adds a punch to dishes. Now the Irish producer has added to their repertoire with a new smoked version.

It’s the same pure, natural sea salt, hand-harvested from the grade A Atlantic waters that surround Achill Island in Co Mayo. However, the new version is hot-smoked over oak and beech that helps intensify savoury dishes.

Co-founder Marjorie O’Malley said: “The Smoked Achill Island Sea Salt – like our original Achill Island Sea Salt – is aimed at those who appreciate good salt and its importance in seasoning food, be they chefs or home cooks. The subtle smoky aroma and flavour of our new Smoked Achill Island Sea Salt intensifies the savoury essence of a dish. It’s also aimed at those who appreciate Irish food that has a provenance, is natural, and was used by our ancestors.”

You’ll find the new product in glass jars now instead of the plastic tubs. To really appreciate the impact of the smoked taste, sprinkle some on roasted asparagus with parmesan or if you are into making ice-cream, fuse some butterscotch and Smoked Achill Island Sea Salt for a sweet treat with a twist.

Available from selected SuperValu stores, Avoca stores, independent retailers and at www.achillislandseasalt.ie for €4.

Lemon coconut strawberry squares

Makes 18 pieces

Siúcra and Catherine Fulvio’s recipe for lemon coconut strawberry squares are bursting with flavour, including subtle hints of lemon and fresh strawberries. Drizzled with a lemon glaze and topped with shredded coconut, these squares are the perfect treat for any afternoon tea.

200g strawberries, hulled and sliced

For the squares:

200g softened butter

200g Siúcra light brown sugar

1 lemon, zest only

2 eggs

4 tbsp desiccated coconut

300g self-raising flour

1 tsp vanilla extract

80ml milk

For the top:

200g strawberries, hulled and sliced

2 lemons, zest only

100g granulated sugar

Toasted coconut flakes, to decorate

For the drizzle:

100g Siúcra icing sugar

2-3 tbsp lemon juice, depending on preference

To prepare the cake:

1 Preheat the oven to 180oC/fan 160oC/gas mark 4. Line an 18cm x 32cm rectangle tin with baking parchment.

2 Arrange the strawberry slices on the base of the baking paper.

3 Cream together the butter and Siúcra Light Brown Sugar together until light and fluffy.

4 Add the lemon zest and eggs and whisk after each addition.

5 Fold in the desiccated coconut, flour and vanilla extract.

6 Add enough milk to form a soft cake batter.

7 Spread the cake batter over the strawberries in the baking tin.

8 Arrange the strawberry halves on top. Sprinkle over the lemon zest and sugar and bake for about 25 to 30 minutes until cooked or when a skewer is inserted and it comes out clean.

9 Leave on a cooling rack to set before taking it out the tin.

To prepare the drizzle icing:

1 Place the Siúcra icing sugar into a bowl and add just enough lemon juice to make a paste.

2 Cut into squares.

3 Drizzle the icing over and sprinkle over the coconut flakes