SMOKED SALMON, CUCUMBER, CAPERS & SODA BREAD

Smoked salmon, cucumber, capers & soda bread image

A crowd-pleasing, help-yourself starter. Take the bread out of the oven an hour before lunch and it'll still be warm when it hits the table

Provided by John Torode

Categories Starter

Time 45m

Number Of Ingredients 12

Ingredients

1 large cucumber
small pack dill , chopped
200g pack smoked salmon
small jar capers in brine
1 lemon , cut into 6 wedges
280g strong white flour , plus a little extra for dusting
200g wholegrain flour
1 heaped tsp bicarbonate of soda
350g buttermilk
1 large egg
1 tsp clear honey
butter , to serve

Steps:

First, make the soda bread. Heat oven to 200C/180C fan/gas 4 and dust a large baking sheet with flour. In a large bowl, combine the flours, bicarbonate of soda and 1 /4 tsp salt. Pour the buttermilk, egg and honey into a jug and whisk to combine.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, bring the mixture together to form a dough - if it's too wet and sticky, add a little extra flour. Shape into a rough ball and place on the prepared baking sheet. Sprinkle over a little flour, make a criss-cross incision on top of the loaf and bake in the oven for 35 mins - the bread is cooked when you tap the bottom and it sounds hollow. Slide onto a wire rack to cool a little before slicing.
Meanwhile, using a peeler, slice the cucumber into long ribbons all the way around, but discard the seeded centre. Place in a bowl, sprinkle with a little seasoning and mix well with the dill.
Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter.

Nutrition Facts : Calories 403 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium