Irish Bread with Beetroot-Cured Salmon
Recipe / Eamon Walmsley
The whole family will love this beautiful Irish Bread served with Beetroot-Cured Salmon.
Serves: 10
1⅓ cups plain flour
1⅓ cups wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp fine sea salt
60g chilled unsalted butter, chopped
300mL buttermilk
Chris' Provenance Hommus Dip & Middle Eastern Dukkah, to serve
Beetroot-cured salmon gravlax (recipe below), to serve
Beetroot-Cured Salmon Gravlax
500g salt 200g sugar 1 tbsp black peppercorns 2 large beetroot, peeled & grated 1 bunch dill, plus extra to serve 750g salmon, pin-boned, skin removed Micro herbs or baby salad leaves, to serve
