Smoked salmon with toasted homemade beer bread recipe Recipe

Name: Smoked salmon with toasted homemade beer bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g (2.8oz) per person of a good quality organic sliced oak smoked salmon; 2 red apples; 0.25 of a raw celeriac; 1 good dollop of mayonnaise; 1 tbsp chopped chives; 1 tsp grain mustard; 1 loaf of beer bread (recipe below); 450 g (15.9oz) stone-ground wholemeal flour; 1.5 tbsp tablespoon of baking powder; 0.5 tsp salt; 1 tsp runny honey; 6 fluid ounces of beer, mixed with 6 fluid ounces of water

Servings: persons

80 g (2.8oz) per person of a good quality organic sliced oak smoked salmon
2 red apples
0.25 of a raw celeriac
1 good dollop of mayonnaise
1 tbsp chopped chives
1 tsp grain mustard
1 loaf of beer bread (recipe below)
450 g (15.9oz) stone-ground wholemeal flour
1.5 tbsp tablespoon of baking powder
0.5 tsp salt
1 tsp runny honey
6 fluid ounces of beer, mixed with 6 fluid ounces of water

1
To make the bread simply mix the flour, baking powder and salt together.
2
Stir in all the honey and enough beer and water to make a wet dough.
3
Spoon the mixture into a well-buttered loaf tin and smooth the surface.
4
Bake at about 170c for about 40-50 minutes.
5
Turn the bread onto a wire rack and leave to cool for 20 minutes before slicing and eating or toasting or freezing until required.
6
Making the celeriac remoulade: peel the chunk of celeriac and then cut into fine slices - as thin as you can.
7
Cut the slices into thin strips a sort of fine match stick size is what you are after.
8
Boil a pan of water and blanch the celeriac strips for 30 seconds then remove them and cool in iced water.
9
Whilst the celeriac is cooling cut the apple into fine matchsticks too dont peel the apple as it adds colour and texture from the skin.
10
Drain and dry the celeriac and place in a bowl.
11
Add the apple, chopped chives and the grain mustard.
12
Add enough mayonnaise to bind everything together similar to a coleslaw.
13
Mix well this can be stored in the fridge for up to 24 hours.
14
On the day: divide the smoked salmon between 8 plates place it in a disc shape in the centre of each plate so its not totally flat, but ruffled up slightly.
15
Place a generous dollop of celeriac and apple remoulade in the centre of each portion of smoked salmon.
16
Serve a slice of toasted homemade beer bread on the plate by the side of the salmon, with butter to serve

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 80 g (2.8oz) per person of a good quality organic sliced oak smoked salmon, 2 red apples, 0.25 of a raw celeriac, 1 good dollop of mayonnaise, and more.

Yes, Smoked salmon with toasted homemade beer bread recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoked salmon with toasted homemade beer bread recipe

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