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    Tea-smoked salmon on soda bread

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    Tea-smoked salmon on soda bread

    Serves: 6


    3 x 100g packs Heston from Waitrose Lapsang Souchong Tea Smoked Salmon
    Dill, to serve

    For the bread
    300g wholemeal flour, plus extra for dusting
    50g medium oatmeal
    1 tsp bicarbonate of soda
    ½ tsp sea salt
    1 tsp caster sugar
    20g unsalted butter, diced, plus extra for greasing
    200g whole milk
    200g buttermilk
    Oat bran, for sprinkling

    For the soured cream butter
    125g unsalted butter, diced
    175g soured cream
    10g lemon juice
    ¼ tsp salt

    For the fennel pickle
    100g sweet piccalilli
    100g Seville orange marmalade
    35g sake
    20g Japanese rice vinegar
    Finely grated zest of 1 orange
    1 bulb fennel, washed and cut into batons, approx 4cm in length



    1. Preheat the oven to 220°C, gas mark 7. Combine the wholemeal flour, oatmeal, bicarbonate of soda, salt and sugar together in a bowl.
    Add the butter and use your fingertips to rub the mixture together until it resembles breadcrumbs. Make a well in the centre and add the
    milk and buttermilk. Gently combine until the mixture comes together.

    2. Grease a 900g loaf tin with a little butter and dust with some wholemeal flour. Add the bread mixture to the tin and sprinkle over the oat bran. Cover the tin with foil and bake in the oven for 25 minutes. Remove the foil and bake for a further 25 minutes. Remove from the oven and allow to cool for several minutes before turning out onto a wire rack to cool completely.

    3. For the soured cream butter, melt the diced butter in a small saucepan over a low heat. In the bowl of a stand mixer fitted with a whisk, add the soured cream and whip for 1 minute at medium speed.  While the mixer is still running, slowly drip in the melted butter. Once all of the butter is added, continue whisking for a couple of minutes, until the mixture is completely emulsified. Add the lemon juice and salt, and gently combine. Cover and chill until needed.

    4. For the fennel pickle, heat the piccalilli and orange marmalade in a small saucepan over a low heat, until the marmalade melts. Add the sake and rice vinegar, and bring the mixture to the boil. Use a hand blender to blitz until smooth, before adding the orange zest. Season with salt and stir in the fennel batons. Set aside.

    5. To serve, slice the soda bread into 0.5-1cm slices (discarding the ends). Spread 2 tsp of the soured cream butter onto each slice of bread. When ready to serve, roll each slice of salmon into a rose shape by wrapping it around your thumb. Divide the salmon roses between the slices of bread and top with the dressed fennel. Scatter with dill before serving.


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