Smoked salmon with honey, black pepper and spring onion

Richard Corrigan makes fresh soda bread to serve with this unusual salmon starter
By Richard Corrigan
Smoked salmon with honey, black pepper and spring onion
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the soda bread

  • 445 g plain flour
  • 225 g wholemeal flour
  • 20 g salt
  • 5 g baking powder
  • 15 g bicarbonate of soda
  • 165 g jumbo oats
  • 25 g runny honey
  • 50 g black treacle
  • 890 g buttermilk

For the salmon

  • 1 side smoked salmon, about 2kg
  • 80 g runny honey
  • 8 tbsp finely chopped spring onions, green parts only


1. For the soda bread: preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment.

2. Mix all the dry ingredients together in a bowl. Make a well in the centre and stir in the honey, treacle and buttermilk, working everything together lightly with your hands until you have loose, wet dough.

3. With floured hands, shape the dough into a round and put it on the baking tray. Using a sharp knife, mark a cross in the top.

4. Bake for around 45 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp tea towel over the top and leave to cool.

5. For the salmon: cut the smoked salmon vertically into 5mm-thick slices, discarding the skin.

6. Divide the salmon among four plates, or a plate per person if you don't want to share, stretching the slices out slightly. Drizzle the salmon with about 2 teaspoons honey per serving and sprinkle with freshly ground black pepper.

7. Scatter 1 tablespoon finely chopped spring onion tops over each plate. Serve with two slices of soda bread per person.

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