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Smoked salmon, cucumber, capers & soda bread

Smoked salmon, cucumber, capers & soda bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable (bread only)
Nutrition: per serving
low infat6g


  • 1 large cucumber
  • small pack dill , chopped
  • 200g pack smoked salmon
  • small jar capers in brine
  • 1 lemon , cut into 6 wedges

For the soda bread

  • 280g strong white flour , plus a little extra for dusting
  • 200g wholegrain flour
  • 1 heaped tsp bicarbonate of soda
  • 350g buttermilk
  • 1 large egg
  • 1 tsp clear honey
  • butter , to serve


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter.

Goes well with

Recipe from Good Food magazine, March 2016


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A star rating of 5 out of 5.2 ratings

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