Best 5 Smoked Salmon On Irish Soda Bread W Chive Butter Recipes

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Indulge in the harmonious blend of flavors and textures with our tantalizing Smoked Salmon on Irish Soda Bread with Chive Butter. This culinary masterpiece combines the delicate smokiness of salmon, the hearty goodness of Irish soda bread, and the aromatic freshness of chive butter, resulting in a symphony of flavors that will delight your taste buds. This dish is not only visually appealing with its vibrant colors and rustic charm, but also incredibly versatile, whether served as an appetizer, a light lunch, or an elegant brunch. Join us on a culinary journey as we explore the step-by-step recipes for preparing this delectable dish, including the Irish soda bread, the chive butter, and the final assembly. Get ready to impress your friends and family with this exquisite creation that promises an unforgettable gastronomic experience.

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SMOKED SALMON ON IRISH SODA BREAD W/ CHIVE BUTTER



Smoked Salmon on Irish Soda Bread w/ Chive Butter image

A lovely appetizer for any time of the year. Recipe from Food Network/Dan Smith & Steve McDonagh

Provided by Daily Inspiration S

Categories     Other Appetizers

Time 20m

Number Of Ingredients 5

1 loaf irish soda bread
1 stick butter, softened
1 Tbsp chives, chopped
8 oz smoked salmon, sliced
fresh dill for garnish

Steps:

  • 1. Slice the soda bread into thin slices, about 1/4 inch thick and cut each slice into a rough 2-inch square until you have 16 pieces.
  • 2. 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.

IRISH BROWN BREAD WITH SMOKED SALMON



Irish Brown Bread with Smoked Salmon image

Categories     Bread     Fish     Bake     Cocktail Party     St. Patrick's Day     Oat     Salmon     Bran     Whole Wheat     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
1/2 pound thinly sliced smoked salmon
1 bunch fresh chives, trimmed

Steps:

  • Preheat oven to 400°F.
  • Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
  • Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
  • Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
  • Make canapés with bread, softened butter, salmon, chives, and pepper to taste.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES



Irish Soda Bread with Cheddar and Chives image

Provided by Valerie Bertinelli

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 cup freshly grated sharp Cheddar
3 tablespoons chopped fresh chives
1 cup buttermilk
1 large egg

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
  • Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
  • Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
  • Bake until the bread is golden brown, 25 to 30 minutes.
  • Let cool slightly on a wire rack before slicing.

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

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

SMOKED SALMON ON IRISH SODA BREAD CROSTINI



Smoked Salmon on Irish Soda Bread Crostini image

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

1/2 cup oatmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 tablespoon caraway seed
3/4 cup buttermilk
1/2 cup butter, softened (1 stick)
1 tablespoon chopped chives
8 ounces smoked salmon
fresh dill, for garnish

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:

  • Choose high-quality ingredients: Use fresh, sustainably-sourced smoked salmon and flavorful Irish soda bread. Quality ingredients will make a big difference in the overall taste of your dish.
  • Make your own chive butter: It's easy to make and adds a delicious, herby flavor to the sandwich. Plus, you can control the amount of salt and pepper to your liking.
  • Don't skimp on the capers: Capers add a briny, tangy flavor that complements the richness of the smoked salmon and creaminess of the chive butter.

Conclusion:

This smoked salmon on Irish soda bread with chive butter is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and packed with flavor. The combination of smoky salmon, tangy capers, creamy chive butter, and hearty Irish soda bread is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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