Smoked Salmon on Irish Soda Bread Crostini

Name: Smoked Salmon on Irish Soda Bread Crostini
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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

Submitted 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."

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photo by bobpet

Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 6

ingredients

Irish Soda Bread
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
Crostini
¹⁄₂ cup butter, softened (1 stick)
1 tablespoon chopped chives
8 ounces smoked salmon
fresh dill, for garnish

directions

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!

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Reviews

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!

Liza at Food.com
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.

waynejohn1234