Smoked Salmon with Irish Soda Bread, Woodland Sorrel and Cress

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz wholemeal flour
• 100g/3½oz self-raising flour
• 1 tbsp bicarbonate of soda
• 50g/2oz jumbo oat flakes
• 25g/1oz wheatgerm
• 25g/1oz wheat bran
• 10g/¼oz salt
• 75g/3oz (approx 5tbsp) runny honey
• 25g/1oz (approx 1¾ tbsp) black treacle
• 225ml/14fl oz buttermilk
• 85g/3oz plain flour
• 1 tsp salt
• pinch freshly grated nutmeg
• 1 free-range whole egg
• 1 free-range egg yolk
• 150ml/5fl oz milk
• 115g/4½oz warm, cooked mashed potato
• knob of butter
• 25g/1oz St Killian cheese, or other similar soft cream cheese
• 50g/2oz woodland sorrel
• 50g/2oz wild cress
• 25ml/1fl oz olive oil
• ½ lemon
• salt and freshly ground black pepper
• 500g/1lb 2oz wild smoked salmon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F) and line a baking sheet. In a large bowl, mix the wholemeal, self-raising and plain flours, bicarbonate of soda, oat flakes, wheatgerm, wheat bran, both salts and the grated nutmeg.

2. Gently warm the honey, black treacle and a knob of butter until loose. Whisk in the buttermilk, the whole egg and the egg yolk, keeping a splash of the milk and the yolk aside for brushing.

3. Stir the wet mixture into the dry ingredients with a knife, then add the warm mashed potato and the rest of the milk. Mix to a soft dough, shape it into a round and place it on the sheet.

4. Cut a deep cross in the top of the loaf and brush it with the reserved milk and yolk. Bake for 45 to 50 minutes until well risen and it sounds hollow when tapped underneath. Cool on a rack for 20 minutes.

5. Soften the St Killian or other soft cream cheese with a little lemon juice and a pinch of black pepper. Keep it at room temperature until ready to spread.

6. Toss the woodland sorrel and wild cress with the olive oil, a squeeze of the half lemon, and a little salt and black pepper.

7. Slice the cooled soda bread thickly and spread each slice generously with the cheese mixture.

8. Top the slices with the wild smoked salmon, which is already cured so needs no cooking, then pile on the dressed sorrel and cress and serve.