Soda Bread with Oats and Black Treacle, Pickled Cucumbers, Smoked Salmon and Homemade Butter

• self-raising flour↗400g g

  плюс додатково для посипання

• oat flakes↗50g g

  плюс додатково для посипання

• baking soda↗1 tsp tsp
• buttermilk↗200ml ml
• black treacle↗3 tbsp tbsp
• cucumber↗1

  peeled into strips using a vegetable slicer

• white wine vinegar↗2 tbsp tbsp
• sugar↗1 tbsp tbsp
• dill↗small pack of

  small pack, chopped

• heavy cream300ml ml
• smoked salmon↗120g g

  and lemon wedges

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and place a baking tray on the middle rack. Mix the dry bread ingredients with 1 tsp salt. In a jug, combine buttermilk and black treacle, adding enough water so the total liquid volume is 300 ml. Bring together the wet and dry ingredients to form a soft dough. If the dough is very sticky, dust your hands with flour and shape a round (doesn’t have to be perfect). Remove the hot tray from the oven, dust it with flour and place the dough on it, pressing lightly. Use a knife to make deep cuts in the dough, crossing them in the middle to create six triangular sections. Return to the oven and bake for 20 minutes.

2. 2

   Meanwhile, mix all the ingredients for the pickle with ½ tsp salt and set aside.

3. 3

   To make the butter, pour the cream into a bowl and whisk with an electric mixer for 5 minutes until it separates into a butter mass and buttermilk. Continue whisking until the butter clumps together, then strain it through a sieve into another bowl. Press out as much liquid as possible from the butter, wrap it in parchment and chill until ready to serve. Keep the buttermilk for another recipe (or, if you have time, make the butter first and then use the buttermilk for the bread). To serve, spread the butter and sprinkle it with sea salt. Serve with the bread, pickled cucumbers, salmon and lemon.