Spelt Soda Bread with Cured Salmon and a Dill and Mustard Mayonnaise
There's something so comforting about freshly baked bread and this spelt soda is brilliant for sharing. Serve with mustard mayonnaise and salmon.
Ingredients
- 300g wholemeal flour
- 10g oats
- 1 tsp bicarb
- 1 tsp caster sugar
- 200ml buttermilk
- 100ml full fat milk
Salmon
- 500g fresh salmon, pine board and belly removed
- 200g table salt
- 200g caster sugar
Mustard Mayonnaise
- 3 egg yolks
- 200ml veg oil
- 1 lemon juiced
- 1 tbsp Dijon mustard
- 1 small bunch dill
Method
- Put the salt and sugar into a bowl and mix.
- Line a large tray with cling film, doing several layers and pour half of the mixture into the tray, making sure it is spread over the tray.
- Place in the salmon and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
- Mix all the ingredients together for the bread and shape it into a large circle. Pop onto a tray to bake at 200c for 15 minutes.
- Remove the cling film from the salmon and rinse under cold running water to wash away the remaining mix; pat the salmon dry with a tea-towel.
- To make the mayo, pop the egg yolks and Dijon mustard into a food processor and blitz. Then drizzle in the oil slowly until thick. Finish by adding dill, lemon and season.
- Slice the salmon thinly, pop the mayo in a bowl and serve with bread.
Ingredients
- 300g wholemeal flour
- 10g oats
- 1 tsp bicarb
- 1 tsp caster sugar
- 200ml buttermilk
- 100ml full fat milk
Salmon
- 500g fresh salmon, pine board and belly removed
- 200g table salt
- 200g caster sugar
Mustard Mayonnaise
- 3 egg yolks
- 200ml veg oil
- 1 lemon juiced
- 1 tbsp Dijon mustard
- 1 small bunch dill
Method
- Put the salt and sugar into a bowl and mix.
- Line a large tray with cling film, doing several layers and pour half of the mixture into the tray, making sure it is spread over the tray.
- Place in the salmon and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
- Mix all the ingredients together for the bread and shape it into a large circle. Pop onto a tray to bake at 200c for 15 minutes.
- Remove the cling film from the salmon and rinse under cold running water to wash away the remaining mix; pat the salmon dry with a tea-towel.
- To make the mayo, pop the egg yolks and Dijon mustard into a food processor and blitz. Then drizzle in the oil slowly until thick. Finish by adding dill, lemon and season.
- Slice the salmon thinly, pop the mayo in a bowl and serve with bread.
