How To make Smoked Salmon with Brown Soda Bread
6 Servings
3 c Torn greens (such as red
-leaf lettuce, frisee and -arugula) 1 lb Thinly sliced smoked salmon
-(such as Irish, Scottish or -Norwegian) 2 tb Drained capers
1 sm White onion, thinly sliced
24 Red cherry tomatoes or pear
-tomatoes 24 Yellow pear tomatoes or
-cherry tomatoes 2 tb Olive oil (preferably
-extra-virgin) A plate of smoked salmon with brown soda bread is a calling card in Ireland. In fact, the last thing my mother gave me as I was ending my latest visit home was a whole smoked salmon to bring back to the States. The greens and olive oil give a modern spin to my version of this classic starter. (Gerri Gilliland, author of article) Lemon wedges Unsalted butter Divide greens among plates. Top with salmon. Sprinkle with capers. Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon, bread and butter. Bon Appetit, March 1992 Courtesy of Shareware RECIPE CLIPPER 1.1
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1. cut the soda brown bread in round.
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An Irish Night In - Irish organic smoked salmon on soda bread, lemon and herb butter, crispy capers
Andy Costello of Berlin restaurant Salt ‘n’ Bone and Actress Zoe Moore show us how to make delicious a delicious starter of Irish organic smoked salmon on homemade soda bread, with lemon and herb butter, and crispy capers for An Irish Night In, hosted by The Embassy of Ireland, Berlin.
Soda Bread Ingredients:
280g wholegrain flour
280g white flour
1 teaspoon salt
1 teaspoon baking soda
450 ml buttermilk
Lemon and Herb Butter:
125g unsalted butter
1 teaspoon sea salt
1 teaspoon chopped chives
Zest from half a lemon
1 teaspoon chopped dill
5 turns of the black pepper mill
Cripsy capers:
4 tablespoons capers
Olive oil
An Irish Night In is a shared experience of Irish culture at home, with food, music, and storytelling, hosted by the Irish Ambassador to Germany, Dr. Nicholas O’Brien, from his residence in Berlin on the 23rd of January 2021. The event is presented by the Embassy of Ireland in Berlin in partnership with Tourism Ireland and Bord Bia – the Irish Food Board. For more info see the Embassy’s website:
The three-course meal was developed by Andy Costello in cooperation with Bord Bia – Irish Food Board.
Starter:
Irish organic smoked salmon on homemade soda bread, with lemon and herb butter, and crispy capers
Main:
Irish beef entrecote or stuffed Portobello Mushroom with charred scallion salsa verde, crispy smashed potatoes, and a roasted beetroot and carrot purée
Dessert:
New York cheesecake made with Irish cream liqueur
Andy Costello vom Berliner Restaurant Salt 'n' Bone und die Schauspielerin Zoe Moore zeigen uns, wie man eine köstliche Vorspeise aus irischem Bio-Räucherlachs auf selbstgemachten Sodabrot mit Zitronen- und Kräuterbutter und knusprigen Kapern für An Irish Night In zubereitet. Gesponsert von der Botschaft von Irland, Berlin.
Vorspeise
Sodabrot
280 gr Vollkornmehl
280 gr Weißmehl
1 Teelöffel Salz
1 Teelöffel Back-Natron
450 ml Buttermilch
Zitronen-Kräuterbutter
125 gr ungesalzene Butter
1 Teelöffel Meersalz
1 Teelöffel gehackter Schnittlauch
Abrieb einer halben Zitrone
1 Teelöffel gehackter Dill
5 Umdrehungen einer schwarzen Pfeffermühle
Knusprige Kapern
4 Esslöffel Kapern
Olivenöl
An Irish Night In ist ein gemeinsames irisches Kulturerlebnis zu Hause; mit Essen, Musik und Geschichten. Das Event wird am 23. Januar 2021 vom irischen Botschafter in Deutschland, Dr. Nicholas O’Brien, in seiner Residenz in Berlin ausgetragen. Die Veranstalter sind die Botschaft von Irland in Berlin in Zusammenarbeit mit Tourism Ireland und Bord Bia – The Irish Food Board. Weiterführende Informationen findet ihr auf der Webseite der Botschaft:
Das Drei-Gänge-Menü wurde von Andy Costello in Zusammenarbeit mit Bord Bia - Irish Food Board entwickelt.
Vorspeise
Räucherlachs
Irischer Bio-Räucherlachs auf hausgemachtem Soda-Bread mit einer Zitronen-Kräuterbutter und knusprigen Kapern
Hauptgang
Steak
Entrecôte vom irischen Rind mit einer Salsa Verda aus gerösteten Frühlingszwiebeln, knusprigen Stampfkartoffeln und einem gerösteten Rote Bete-Karotten-Püree
Optional auch mit gefülltem Portobello-Pilz
Dessert
Cheesecake
New York Cheesecake mit irischem Sahnelikör
Video by Best Films Forever
Music by Stephen Fanning
Easy recipes to impress at Christmas: Multi-seed brown bread with smoked salmon and more
We had Lynda Booth from the Dublin Cookery School - and author of Fearless Food - to show us how to make some easy Christmas treats that are sure to impress any guest.
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