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Author Notes: After several trips to Ireland I am totally in love with that country and its cuisine. So whenever I have an open house, I try to have a few things Irish to serve. In addition to Guinness and Jameson’s I like to feature Irish breads, cheeses, and smoked fish. This is a simple dish that combines slices of a sweet cake-like Guinness Bread with creamy Irish butter and good smoked salmon, with just a touch of water cress to give it color and a little bite. I serve these on a platter and they disappear quickly. People have told me that they have never liked salmon before but love these little appetizers. - JoanG
- 2 cups rolled oats (Irish style preferred)
- 2 1/4 cups whole wheat flour
- 12 ounces good unsalted butter, divided (I like Kerry Gold)
- 1/2 cup raw sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/4 cups buttrermilk
- 1 1/4 cups Guinness beer
- 6-8 ounces good smoked salmon or you can use lox, cut into 20 pieces
- 1 bunch watercress
- Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole wheat flour.
- In a food processor, combine the flours, sugar, soda, and salt. Pulse. Add 8 oz of the butter cut in chunks, and pulse a few times until crurmbly.
- Add the buttermilk, and Guinness and pulse a few times until combined. The batter will be wet like a cake batter.
- Pour into prepared pan and sprinkle the top with some rolled oats and whole wheat flour. Bake for 30 minutes, then reduce heat to 400 F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean.
- Turn off the oven and cool with the door open for 30 minutes. Allow bread to cool completely before taking out of the pan.
- Slice carefully (bread is tender) into 10 thick slices. Spread each slice with butter, Cut each slice in half. Lay some watercress leaves on top, and then top with a slice of smoked salmon.
- Arrange on a serving plate and watch your guests devour them!
- This recipe was entered in the contest for Your Best Open House Dish