Brown Bread With Smoked Salmon Recipes

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SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER



Smoked Salmon on Irish Soda Bread with Chive Butter image

Provided by The Hearty Boys

Categories     appetizer

Time 2h5m

Yield 16 pieces

Number Of Ingredients 13

1 loaf Irish Soda Bread, recipe follows
1 stick butter, softened
1 tablespoon chopped chives
8 ounces smoked salmon, sliced
Fresh dill, for garnish
1/2 cup oatmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds
3/4 cup buttermilk

Steps:

  • Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
  • Preheat the oven to 375 degrees F.
  • Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI



Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli image

Provided by Bobby Flay

Categories     appetizer

Time 1h15m

Yield 35 to 40 crostini

Number Of Ingredients 8

8 large eggs
2 1/2 cups mayonnaise
1/2 cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon

Steps:

  • For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
  • Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
  • Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
  • For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
  • Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

IRISH BROWN BREAD WITH SMOKED SALMON



Irish Brown Bread with Smoked Salmon image

Categories     Bread     Fish     Bake     Cocktail Party     St. Patrick's Day     Oat     Salmon     Bran     Whole Wheat     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
1/2 pound thinly sliced smoked salmon
1 bunch fresh chives, trimmed

Steps:

  • Preheat oven to 400°F.
  • Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
  • Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
  • Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
  • Make canapés with bread, softened butter, salmon, chives, and pepper to taste.

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