Tea-smoked salmon on soda bread

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.