This recipe by Paul Breen is ideal for a quick and easy lunch.
"Everyone has their own version of soda bread – we bake ours twice per day for the lunch and evening service. This is a very simple yet decadent lunch – something to look forward to and get you through the morning." - Paul Breen
Yield: Serves 2
- For the soda bread – makes 1x900g loaf
- 350g wholemeal flour
- 130g white plain flour
- 300ml buttermilk
- ½ teaspoon salt
- 1 teaspoon bread soda
- Mixed seeds to top, optional
- For the salmon and crab topping
- 200g darn fresh salmon
- 1 teaspoon olive oil
- 1x200g pack cooked crab meat
- 2 tablespoons crème fraiche
- 1 bunch chives, chopped
- ½ lemon, juice only
- To make the bread, mix the dry ingredients in a bowl and add the buttermilk. Knead until the mix comes together. This can be transferred to a bread dish, or turned out on a board in traditional soda bread style. Add seeds to the top if you wish.
- Bake in the oven at 200ºC/gas mark 6 for 35-40 minutes. Once you get the hollow bottom
song when you tap it, it’s cooked.
- Place the salmon on a baking dish. Cover with the oil, season and bake for eight minutes at 200ºC/gas mark 6.
- Mix the crab with the crème fraiche, chives and lemon juice, check the seasoning.
- Slice the soda bread when cool. Spoon on the crab mix and flake the salmon over the top. Add more chives if you wish and enjoy.
TIP: The quality of the cooked crab meat matters.