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
  • Seasoning
  • 1x200g pack cooked crab meat
  • 2 tablespoons crème fraiche
  • 1 bunch chives, chopped
  • ½ lemon, juice only


  1. 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.
  2. 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.
  3. Place the salmon on a baking dish. Cover with the oil, season and bake for eight minutes at 200ºC/gas mark 6.
  4. Mix the crab with the crème fraiche, chives and lemon juice, check the seasoning.
  5. 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.