- 1 large cucumber
- small pack dill, chopped
- 200g pack smoked salmon
- small jar capers in brine
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 lemon, cut into 6 wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the soda bread
- 280g strong white flour, plus a little extra for dusting
- 200g wholegrain flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 heaped tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 350g buttermilk
- 1 large egg
- 1 tsp clear honey
- butter, to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.