Best 4 Irish Brown Bread With Smoked Salmon Recipes
**A Culinary Journey to Ireland: Indulge in the Hearty Delights of Irish Brown Bread and Smoked Salmon**
In the heart of Ireland, where rolling green hills meet the wild Atlantic coast, lies a culinary tradition that has been passed down through generations. Irish brown bread, with its dense, nutty flavor and slightly tangy aroma, is a beloved staple that perfectly complements the delicate smokiness of Irish smoked salmon. This article presents a collection of mouthwatering recipes that showcase the harmonious marriage of these two iconic Irish ingredients.
From the classic Irish brown bread recipe, which yields a beautifully golden loaf with a crisp crust and a soft, chewy interior, to variations that incorporate hearty grains like oats and barley, there's a recipe here for every taste. Detailed instructions and helpful tips ensure that even novice bakers can achieve perfect results.
But the journey doesn't stop at bread alone. This article also features a selection of tempting recipes that elevate the traditional combination of Irish brown bread and smoked salmon to new heights. Learn how to create elegant canapés, perfect for entertaining guests, or indulge in a hearty and comforting Irish brown bread bowl filled with creamy smoked salmon chowder.
For those seeking a lighter option, a refreshing smoked salmon salad served on toasted Irish brown bread offers a delightful balance of flavors and textures. And for a truly indulgent treat, try the Irish brown bread and smoked salmon quiche, a savory masterpiece that combines the best of both worlds.
With its detailed recipes, captivating food photography, and insights into Irish culinary heritage, this article is an invitation to embark on a culinary journey to the Emerald Isle. Whether you're a seasoned cook or just starting to explore the joys of baking, you'll find inspiration and delicious recipes to satisfy your taste buds and transport you to the heart of Ireland.
BROWN BREAD WITH SMOKED SALMON
Steps:
- Preheat oven to 400 degrees F.
- Combine the milk and lemon juice to create sour milk. Mix the flours, baking soda, and salt in a bowl. Make a well in the middle and stir in the sour milk vigorously to make a thickish dough. Turn dough out onto a floured board and form into a round cake about 2 inches high and 7 inches in diameter.
- Warm an 8-inch cast iron skillet or cake pan in the oven for 3 minutes. Take it out, grease and flour it, and place the round dough "cake" in the pan. Using a wet paring knife, make a cross cut on the top of the dough. Cover the pan and bake in the oven for 40 minutes. Remove from the oven and wrap bread in a clean tea towel to cool, 5 to 6 hours. Serve with smoked salmon and cream cheese.
SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER
Steps:
- Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
- Preheat the oven to 375 degrees F.
- Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.
IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI
Provided by Bobby Flay
Categories appetizer
Time 1h15m
Yield 35 to 40 crostini
Number Of Ingredients 8
Steps:
- For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
- Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
- Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
- For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
- Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.
SMOKED SALMON ON IRISH SODA BREAD CROSTINI
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.
Provided by Auntie Anne and Unc
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 442.6, Fat 18.4, SaturatedFat 10.4, Cholesterol 51.1, Sodium 1030.8, Carbohydrate 57.9, Fiber 2.9, Sugar 24.3, Protein 13.6
Tips:
- Use good quality butter and smoked salmon for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to overmix the dough, as this will make the bread tough.
- If you don't have a bread machine, you can knead the dough by hand for about 10 minutes, or until it is smooth and elastic.
- Let the bread rise in a warm place for about 1 hour, or until it has doubled in size.
- Bake the bread at 375 degrees Fahrenheit for about 45 minutes, or until it is golden brown and sounds hollow when tapped.
- Let the bread cool completely before slicing and serving.
Conclusion:
Irish brown bread with smoked salmon is a delicious and easy-to-make bread that is perfect for any occasion. It is a hearty and flavorful bread that is perfect for sandwiches, toast, or just eating on its own. The smoked salmon adds a delicious smoky flavor to the bread that makes it irresistible. This bread is sure to be a hit with your family and friends.
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