Smoked Salmon on Irish Soda Bread Crostini

READY IN: 1hr 5mins
Recipe by Auntie Anne and Unc

This is the PERFECT appetizer to kick off your St. Patty's Day meal. Think outside the box and give this unexpected appetizer a whirl. The crumbly bread with the tangy raisins and hint of caraway paired with creamy chive butter and cold smoked salmon goes perfectly with a black and tan or crisp white. Follow it up with a corned beef and cabbage main course and your Irish eyes will DEFINITELY be smiling. Based on a Food Network Test Kitchen Recipe with my spin on it.

Top Review by Liza at

I can't believe I forgot to rate this! This is a wonderful appy for St. Pat's and I plan to eat it every year from here on out! Toasting the savory/sweet soda bread gives it a nice crunch in contrast with the creamy topping and supple smoked salmon. I'm completely hooked and sorry St. Pat's comes but once a year!

Ingredients Nutrition


  1. For the bread:.
  2. Preheat the oven to 375 degrees F.
  3. Put the oatmeal in the food processor and pulse til finely ground.
  4. Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
  5. Pour buttermilk in and stir til combined.
  6. Shape the dough into a 6 inch round and put onto a baking sheet.
  7. Bake in top half of oven for 30-40 minutes, until lightly brown.
  8. When tapped, the bread will give off a firm, hollow sound. Let cool.
  9. For the crostini:.
  10. Mix the butter and chives together.
  11. Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
  12. Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
  13. Garnish each piece with dill.
  14. Enjoy!

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