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
Ingredients
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2 cups
rolled oats (Irish style preferred)
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2 1/4 cups
whole wheat flour
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12 ounces
good unsalted butter, divided (I like Kerry Gold)
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1/2 cup
raw sugar
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1 teaspoon
baking soda
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1 teaspoon
sea salt
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1 1/4 cups
buttrermilk
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1 1/4 cups
Guinness beer
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6-8 ounces
good smoked salmon or you can use lox, cut into 20 pieces
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1
bunch watercress
Directions
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Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole wheat flour.
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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.
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Add the buttermilk, and Guinness and pulse a few times until combined. The batter will be wet like a cake batter.
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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.
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Turn off the oven and cool with the door open for 30 minutes. Allow bread to cool completely before taking out of the pan.
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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.
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Arrange on a serving plate and watch your guests devour them!
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
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