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.
• Prep time: 10 minutes
• Prep time: 35 minutes
• Yield: Serves 6
• 1 large cucumber
• small jar capers in brine
• small pack dill, chopped
• 200g pack smoked salmon
• 1 lemon, cut into 6 wedges
For the soda bread:
• 1 large egg
• butter, to serve
• 350g buttermilk
• 1 tsp clear honey
• 200g wholegrain flour
• 1 heaped tsp bicarbonate of soda
• 280g strong white flour , plus a little extra for dusting
- 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.
This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/smoked-salmon-cucmber-capers-soda-bread