St Patrick's Day

St Patrick’s Day deserves an Irish lunch. The chowder with smoked salmon trimmings and brown soda bread is what we cook at home on the 17th of March, with a Guinness on the side if there’s one going. The soda bread tartines work for a less involved lunch. Both lean on what makes Irish cooking Irish: dense brown bread, salted butter, smoked fish, and the patience to do the basics properly. Order the salmon early in March if you want to be sure.