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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.