Elderflower and lemon marinated salmon with homemade soda bread
Preparation time: 10 mins
Cooking time: 30 mins
Makes: 1 loaf
400g of very fresh salmon
juice of one lemon
1tbsp of elderflower cordial
1 cucumber, peeled and de-seeded
sea salt and black pepper
Oaty soda bread
250g wholemeal flour
200g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp caster sugar
1 tsp salt
50g butter, melted
Preheat the oven to 180°C/350°F/Gas 4. First make the soda bread, put the wholemeal and plain flour, oatmeal, bicarbonate of soda, sugar and salt in a large bowl and mix until well combined. Mix together the butter and buttermilk in a jug. Make a well in the dry ingredients and gradually pour in the buttermilk mix, then bring the dry and wet ingredients together, using your hands, until combined. Don’t overwork the mixture.
Turn the oaty dough out onto a lightly floured surface and shape into a round. Cut a deep cross in the centre, dust the top with flour and place on a baking tray. Bake in the preheated oven for 30 minutes until golden brown. When the bread is ready take it out of the oven and cool.
To make the dressing mix the lemon juice, elderflower cordial and the seasoning together then set aside.
Peel, halve and de-seed the cucumber then slice it very thinly on the diagonal. Then prep the salmon, get a clean chopping board and secure the salmon using the skin to hold it with, then with a very sharp knife, cut thin slices off, and lay on to a plate. Then take a bowl and mix the cucumber slices and the dressing together, finally add the salmon and then mix well, check the seasoning then plate with a couple of slices of soda bread.
Bottlegreen elderflower season recipes by Sophie Michell