SMOKED SALMON ON IRISH SODA BREAD CROSTINI
This is the PERFECT appetizer to kick off your St. Patty's Day meal. Think outside the box and give this unexpected appetizer a whirl. The crumbly bread with the tangy raisins and hint of caraway paired with creamy chive butter and cold smoked salmon goes perfectly with a black and tan or crisp white. Follow it up with a corned beef and cabbage main course and your Irish eyes will DEFINITELY be smiling. Based on a Food Network Test Kitchen Recipe with my spin on it.
Provided by Auntie Anne and Unc
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the bread:.
- Preheat the oven to 375 degrees F.
- Put the oatmeal in the food processor and pulse til finely ground.
- Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
- Pour buttermilk in and stir til combined.
- Shape the dough into a 6 inch round and put onto a baking sheet.
- Bake in top half of oven for 30-40 minutes, until lightly brown.
- When tapped, the bread will give off a firm, hollow sound. Let cool.
- For the crostini:.
- Mix the butter and chives together.
- Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
- Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
- Garnish each piece with dill.
- Enjoy!
Nutrition Facts : Calories 442.6, Fat 18.4, SaturatedFat 10.4, Cholesterol 51.1, Sodium 1030.8, Carbohydrate 57.9, Fiber 2.9, Sugar 24.3, Protein 13.6
IRISH BROWN BREAD WITH SMOKED SALMON
Categories Bread Fish Bake Cocktail Party St. Patrick's Day Oat Salmon Bran Whole Wheat Gourmet
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
- Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
- Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
- Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
SMOKED-SALMON CANAPES WITH CHIVE-MUSTARD BUTTER
Categories Fish Appetizer No-Cook Cocktail Party Easter Low Fat Salmon Spring Chive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix light butter substitute, Dijon mustard and 1 1/2 tablespoons chives in small bowl. Spread scant 1 teaspoon mixture over each bread slice. Divide smoked salmon among bread slices. Cut each bread slice into 4 equal triangles. Sprinkle salmon on bread with remaining 1 1/2 tablespoons chives and ground pepper.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
SMOKED SALMON, CUCUMBER, CAPERS & SODA BREAD
A crowd-pleasing, help-yourself starter. Take the bread out of the oven an hour before lunch and it'll still be warm when it hits the table
Provided by John Torode
Categories Starter
Time 45m
Number Of Ingredients 12
Steps:
- First, make the soda bread. Heat oven to 200C/180C fan/gas 4 and dust a large baking sheet with flour. In a large bowl, combine the flours, bicarbonate of soda and 1 /4 tsp salt. Pour the buttermilk, egg and honey into a jug and whisk to combine.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, bring the mixture together to form a dough - if it's too wet and sticky, add a little extra flour. Shape into a rough ball and place on the prepared baking sheet. Sprinkle over a little flour, make a criss-cross incision on top of the loaf and bake in the oven for 35 mins - the bread is cooked when you tap the bottom and it sounds hollow. Slide onto a wire rack to cool a little before slicing.
- Meanwhile, using a peeler, slice the cucumber into long ribbons all the way around, but discard the seeded centre. Place in a bowl, sprinkle with a little seasoning and mix well with the dill.
- Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter.
Nutrition Facts : Calories 403 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
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