Entree: Ireland – West Ireland – Smoked Salmon with Brown Bread (thinly sliced smoked salmon and soda bread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 12 oz (340 g) cold-smoked salmon, thinly sliced
- 4 tbsp (60 g) unsalted butter, softened
- 1 lemon, cut into wedges
- 2 tbsp (30 g) capers, rinsed
- 2 tbsp (8 g) fresh dill or parsley, chopped
- Sea salt and freshly ground black pepper to taste
- For the brown (soda) bread:
- 3 cups (360 g) whole wheat flour
- 1 cup (120 g) all-purpose flour
- 1 tsp (6 g) baking soda
- 1 tsp (6 g) fine sea salt
- 1 tbsp (12 g) light brown sugar or honey
- 3 tbsp (45 g) cold unsalted butter, cut into small pieces
- 1 1/2 cups (360 ml) buttermilk (add a little more if dough is dry)
- Optional: 1/4 cup (40 g) rolled oats for topping or 2 tbsp (30 g) mixed seeds folded into dough

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet or lightly flour a work surface.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar.
3. Rub the cold butter into the flour mixture with your fingertips until it resembles coarse crumbs. Stir in any optional seeds or oats if using.
4. Make a well in the center and pour in buttermilk. Mix gently with a wooden spoon until a sticky dough forms; add a splash more buttermilk if necessary. Do not overwork the dough.
5. Turn dough onto a lightly floured surface, shape into a round loaf about 1 1/2 to 2 inches thick, and place on the prepared baking sheet. Cut a deep cross on the top to help it bake evenly.
6. Bake 30–40 minutes until the loaf is well risen and sounds hollow when tapped on the bottom. Cool on a rack at least 20 minutes before slicing.
7. To assemble the entree, slice the brown bread thickly and spread each slice with softened butter. Arrange slices on a platter, top with thin slices of smoked salmon, scatter capers and chopped dill or parsley, and finish with a squeeze of lemon and a crack of black pepper.
8. Serve the smoked salmon with brown bread immediately alongside extra lemon wedges.