Easy smoked salmon and cream cheese canapés
For the soda bread
- 125g/4oz wholemeal flour
- 125g/4oz plain flour, plus extra for dusting
- 7g (1 heaped tsp) caster sugar
- ¼ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp table salt
- 30g/1oz porridge oats, plus extra for topping
- 50g/1¾oz treacle
- 5 tbsp Irish stout
- 20g/¾oz salted butter, melted
- 100ml/3½fl oz buttermilk
- 1 large free-range egg, beaten, to glaze
For the topping
Preheat the oven to 190C/170C Fan/Gas 5.
For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely.
For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.
To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill.
This recipe makes more bread than you will need for the canapés.