Photo: Smoked Salmon on Irish Soda Bread with Chive Butter Recipe
Ingredients
- 1 loaf Irish Soda Bread, recipe follows
- 1 stick butter, softened
- 1 tablespoon chopped chives
- 8 ounces smoked salmon, sliced
- Fresh dill, for garnish
Directions
Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
Irish Soda Bread:
- 1/2 cup oatmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup raisins
- 1 tablespoon caraway seeds
- 3/4 cup buttermilk
Preheat the oven to 375 degrees F.
Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.
Yield: 1 loaf
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By Chef 565650 Jim
Southern California
on January 22, 2010
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Made the Irish Soda Bread portion of this recipe. I used black caraway because I could not find the regular ones. I also added 2 Tbsp unsalted butter because my wife loves butter. Reduced the salt in half. Added a couple of Tbsp. of chopped walnuts. Batter was too dry for my tastes so added more buttermilk. I blended up the oats in a small blender to the point it was more like flour. I think this is why I required more liquid. Cooked it in a small cast iron skillet in a toaster oven.
It was wonderful! It is quick and easy and made with stuff we all have in our kitchen. Next time I think I will add a couple of scrapes of lemon zest to see how I like that addition.
It is a recipe to keep and make again. I need to get some smoked salmon and dill now and think of a place to take it.
Jim in So. Calif.
By Kiss the Cook Jo
Huntington Beac...
on March 20, 2009
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This was easy to make and the results are very tasty indeed. It's great to have a different "appetizer" to share and enjoy. Thanks fellas!
By jodierappe1_8143547
Spring Valley, CA
on June 08, 2008
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Brought it to a potluck party the first time and have been asked to make it over and over. I make it just as listed and it turns out perfectly every time. Highly recommend.
Read all 8 reviews