A modern spin on an Irish classic.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 1 hour
For the Soda Bread:
½ cup oats
1 ½ cups whole wheat pastry flour
¼ cup sugar
¾ teaspoon baking soda
1 teaspoon salt
1 tablespoon caraway seeds
¾ cup buttermilk
For the Crostini:
½ cup butter, softened
1 tablespoon chives, minced
1 tablespoon prepared horseradish
6 ounces smoked salmon
Salt and pepper, to taste
Fresh dill, for garnish
Preheat oven to 375 degrees.
Put oats in a food processor and pulse until finely ground.
Pour the oats into a bowl along with flour, sugar, baking soda, salt, raisins, and caraway seeds. Stir well to combine.
Pour buttermilk in and stir until just combined.
Shape the dough into a 6 inch round and place on a baking sheet.
Place in the oven and bake for 30-40 minutes or until golden brown. Tap the bread for a hollow but firm sound, this is when the bread is done. Set aside to cool before assembling the crostini. Make sure to keep the oven on for the rest of the recipe if preparing this the same day
In a small bowl, combine the butter, chives, and horseradish. Mix to combine.
Once the bread is cool, slice into ½ inch slices and place on a baking sheet to toast in the oven for about 5 minutes or until golden brown and crisp. Let the bread cool for a few minutes.
Spread each slice with about 1-2 teaspoons of the butter mixture and top with slice of smoked salmon and fresh dill.