Smoked salmon, cucumber, capers & soda bread

Smoked salmon, cucumber, capers & soda bread

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Prep: 10 mins Cook: 35 mins

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

Nutrition and extra info

  • bread only

Nutrition: per serving

  • kcal403
  • fat6g
  • saturates1g
  • carbs63g
  • sugars5g
  • fibre6g
  • protein21g
  • salt2g
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Ingredients

  • 1 large cucumber
  • small pack dill, chopped
  • 200g pack smoked salmon
  • small jar capers in brine
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 lemon, cut into 6 wedges
    Lemon

    Lemon

    le-mon

    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

    Flour

    fl-ow-er

    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

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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.

  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.

  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.

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

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