Salmon sharing platter and homemade soda bread

Preparation method

1. For the cured salmon, place the salmon into a large baking tray. Sprinkle over the remaining ingredients, cover with cling film and marinate in the fridge overnight.

2. Rinse off the marinade and pat dry. Slice the salmon thinly.

3. For the jellied salmon, sprinkle the sugar and salt over the salmon until evenly coated. Split the salmon in half lengthways, place one half on top of the other and wrap in cling film to form a sausage shape. Wrap the salmon in cheesecloth.

4. Poach the salmon in simmering water for 3-4 minutes, then remove from the pan and leave to chill in the fridge for 1-2 hours. Slice the salmon and divide among 8-10 small jars.

5. Heat the fish stock and gelatine in a saucepan until the gelatine has dissolved. Remove from the heat and set aside to cool. Stir in the cucumber juice, and pour the mixture over the salmon slices in the jars. Chill in the fridge for 1-2 hours, or until set.

6. For the salmon and cream cheese, bring the fish stock to the boil in a large saucepan. Poach the salmon for 4-5 minutes, or until cooked through.

7. Remove the salmon from the fish stock (reserve 50ml/2fl oz of the fish stock) and set aside to cool.

8. Flake the salmon into a large bowl, add the reserved fish stock and the remaining ingredients and stir until well combined.

9. For the smoked salmon and potato bread, cook the potatoes in a pan of boiling water for 10-15 minutes, or until soft, then drain.

10. Mash the potatoes, then beat in the egg and plain flour to from a dough. Season with salt and freshly ground black pepper, then roll the dough out to a 1cm/½in thickness. Cut out rounds using a 10cm/4in pastry cutter.

11. Heat the oil in a frying pan and fry the potato bread for 2-3 minutes on each side, or until golden-brown all over.

12. Stir the horseradish into the crème fraîche and season with salt and freshly ground black pepper.

13. For the soda bread, mix all of the ingredients in a bowl until well combined. Set aside for 20 minutes.

14. Preheat the oven to 180C/350F/Gas 4.

15. Scrape the dough into a loaf tin and bake in the oven for 25-30 minutes, or until the loaf sounds hollow when tapped.

16. To serve, spoon some of the horseradish crème fraîche onto the potato bread, top with the smoked salmon and place on a large serving platter. Arrange slices of the cured salmon and the jellied salmon alongside. Spoon the salmon and cream cheese into a bowl and serve the soda bread alongside.

Overnight preparation time

Over 2 hours cooking time

Serves 8-10