Prep 25 mins
Cook 40 mins
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.
- For the bread:.
- Preheat the oven to 375 degrees F.
- Put the oatmeal in the food processor and pulse til finely ground.
- Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
- Pour buttermilk in and stir til combined.
- Shape the dough into a 6 inch round and put onto a baking sheet.
- Bake in top half of oven for 30-40 minutes, until lightly brown.
- When tapped, the bread will give off a firm, hollow sound. Let cool.
- For the crostini:.
- Mix the butter and chives together.
- 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.
- Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
- Garnish each piece with dill.
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!
The only changes I make here is to subsititute wholewheat flour in the bread for the oatmeal and leave out the raisins. Some pubs in Boston serve smoked salmon on similar bread to this. Great appetizer. Thanks for submitting so more people can appreciate the goodness of soda bread.