Smoked salmon on Irish brown soda bread

Name: Smoked salmon on Irish brown soda bread
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 thick slices good Irish brown soda bread; 200g WOH sliced smoked salmon; 80g salted Irish butter (Kerrygold or similar), softened; 1 unwaxed lemon, cut into wedges; 1 small bunch fresh dill, fronds picked; Freshly ground black pepper

Prep10minServes4LevelEasy

This is the lunch we eat in Howth more often than any other. Dense brown soda bread, salted Irish butter, a generous fold of oak-smoked salmon, lemon, pepper. No cooking. No cleverness. The whole point of the dish is that nothing distracts you from the bread or the fish. Both have to be good. Buy a proper bakery loaf if you can. It changes everything.

Ingredients

4 thick slices good Irish brown soda bread
200g WOH sliced smoked salmon
80g salted Irish butter (Kerrygold or similar), softened
1 unwaxed lemon, cut into wedges
1 small bunch fresh dill, fronds picked
Freshly ground black pepper

Method

Slice the bread thick, about 1.5cm. Butter each slice generously while it's still cool. You want the butter to sit visibly on top, not melt in.
Fold the salmon loosely over the bread. Drape rather than flatten. One slice's worth of salmon per piece.
Top with a few dill fronds. A heavy crack of black pepper. Lemon wedge to one side of the plate.

Tips from our kitchen

The bread does most of the work. A supermarket sliced loaf is not the same thing as a fresh bakery loaf and the difference is the whole dish.
Salted butter, not unsalted. Irish brown bread was built for salted Irish butter.
The salmon stays whole. Don't chop it. You want folds, you want air, you want it to look like fish, not paste.

Smoked salmon on Irish brown soda bread

Ingredients

Method

Tips from our kitchen

Irish Organic Oak Smoked Salmon by Wrights of Howth

Irish Organic Oak Smoked Salmon 900g with Wooden Serving Platter

Wrights of Howth Smoke House Box

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