Smoked salmon, cucumber, capers & soda bread

• large cucumber↗1
• dill↗small pack small pack

  chopped

• pack smoked salmon↗200g g
• capers↗small jar small jar

  in brine

• lemon↗1

  cut into 6 wedges

• strong white flour↗280g g

  plus a little extra for dusting

• wholegrain flour↗200g g
• bicarbonate of soda↗1 heaped tsp heaped tsp
• buttermilk↗350g g
• large egg↗1
• clear honey↗1 tsp tsp
• butter↗

  to serve

Step-by-step instructions

1. 1

   First, make the soda bread. Heat oven to 200C/180C fan/gas 4 and dust a large baking sheet with flour. In a large bowl, combine the flours, bicarbonate of soda and 1 /4 tsp salt. Pour the buttermilk, egg and honey into a jug and whisk to combine.

2. 2

   Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, bring the mixture together to form a dough – if it’s too wet and sticky, add a little extra flour. Shape into a rough ball and place on the prepared baking sheet. Sprinkle over a little flour, make a criss-cross incision on top of the loaf and bake in the oven for 35 mins – the bread is cooked when you tap the bottom and it sounds hollow. Slide onto a wire rack to cool a little before slicing.

3. 3

   Meanwhile, using a peeler, slice the cucumber into long ribbons all the way around, but discard the seeded centre. Place in a bowl, sprinkle with a little seasoning and mix well with the dill.

4. 4

   Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter.