Appetizers
Smoked Salmon on Brown Bread
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Irish smoked salmon, thinly sliced
- 4 slices brown soda bread
- 2 tbsp softened butter
- 1 lemon, cut into wedges
- Freshly ground black pepper
- A few sprigs of dill, for garnish
Method
- Butter the slices of brown soda bread generously.
- Arrange the smoked salmon slices over the buttered bread in gentle folds.
- Grind black pepper over the top.
- Garnish with a sprig of dill and serve with lemon wedges on the side.
- Serve immediately as an appetizer or light starter.
Introduction: Ireland's cold-smoked salmon tradition, particularly strong along the west coast, produces delicately smoked fish that is classically served simply on dense, slightly sweet brown soda bread with a touch of butter and lemon.
Cultural Background: Ireland's cold-smoked salmon tradition, particularly strong along the west coast, produces delicately smoked fish that is classically served simply on dense, slightly sweet brown soda bread with a touch of butter and lemon.
Tips: Good quality Irish brown soda bread with a dense, slightly sweet crumb is key to balancing the richness of the salmon.
Variations: A dollop of crème fraîche or a scattering of capers is a popular modern addition. Not vegetarian; no authentic vegetarian version exists as smoked salmon is central to the dish.
Storage: Assemble just before serving; smoked salmon keeps refrigerated for up to 2 days unopened.
Reheating: Not applicable; served cold.
Nutrition: Per serving (approx.): 210 kcal, 9g fat, 18g carbohydrate, 14g protein.
FAQs:
Q: What's the difference between Irish and Scottish smoked salmon?
A: Irish smoked salmon tends to have a milder, slightly sweeter smoke profile, though styles vary by producer.
Q: Can this be prepared ahead?
A: Assemble just before serving for the best texture and presentation.
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