Smoked Salmon
Recipes
At
Kerryfish we like to bring out the best in everything and
the best way to serve our Wild Irish Smoked Salmon is in
the simplest way possible. To enjoy the full flavour
of our Wild Smoked Salmon just arrange the thinly sliced
salmon on a serving plate and serve with brown bread or
appreciate this natural food all on its own. 
A plate of smoked salmon with brown soda bread is a calling
card in Ireland. Here is a modern spin to this classic starter.
Smoked Salmon with Soda Bread.
Kerryfish Wild Irish Smoked Salmon, thinly sliced
Torn
greens (such as red leaf lettuce, frisee or rocket)
Brown
Soda Bread
Lemon
Optional:
2 tb Drained capers
1 sm White onion, thinly sliced
Red cherry tomatoes
Olive oil (preferably extra-virgin)
Divide greens among plates. Top with salmon. Sprinkle with
capers.
Garnish with onions and tomatoes. Drizzle with oil.
Serve with lemon, soda bread and butter. Bon Appetit!
Brown and white soda breads are widely made in Ireland.
We have included a recipe here so you can enjoy it with
our Wild Smoked Salmon if it is not available in your area.
Originally
Soda Breads were cooked in an iron bastible or pot oven
beside the open fire. They are very fast to make and are
best eaten fresh.
Brown Soda Bread 
2 cups Buttermilk
4 cups whole wheat flour (stoneground, if possible)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix together the dry ingredients in a large bowl Make a
well in the center and add most of the buttermilk. Working
from the center, mix with your hands into a dough, adding
more milk if necessary. The dough should be soft but not
too sticky. Turn out onto a floured board and pat lightly
into a round. Flatten slightly to about 2 inches thick and
place on a baking sheet. Mark with a deep cross and bake
in a preheated 450 degrees F oven for 15-20 minutes, ten
reduce the heat to 400 degrees F and bake for a further
20-25 minutes or until the bread is cooked and sounds hollow
when tapped. Note: to make a richer soda bread dough, add
1 oz. fine oatmeal, 1 egg, and 1 oz. butter to the mixture.
Serve with Kerryfish Irish Wild smoked salmon.
|
