Recipes, re-invented from cooking shows
Smoked Salmon & Chive Soda Bread with Dill & Black Garlic Butter
Prep. Time:
Baking Time:
Total Time:
40 mins
40 mins
1 hour 20 mins
Serves:
1 loaf (8–10 slices) plus about 1/2 cup butter
Hermine created this dish for Great British Bake Off ™ Series 11. Her savory soda bread folds finely chopped smoked salmon, Gruyère and chives through a three-flour dough, served with butter she churned at the bench and blended with dill and black garlic. The judges called putting smoked salmon in b...
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Ingredients
FOR THE BREAD: 1 2/3 cups (200 g) all-purpose flour 2 tablespoons whole-wheat flour 2 tablespoons spelt flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cream of tartar 2 tablespoons old-fashioned rolled oats 1 tablespoon onion powder 2 tablespoons (30 g) salted butter, well chilled 4 oz (120 g) cold-smoked salmon, very finely chopped 1/2 cup (50 g) Gruyère, finely grated 1/2 cup (15 g) chives, finely snipped Generous pinch of freshly ground black pepper 1 large egg About 2/3 cup (160 ml) buttermilk, enough to bring the egg and buttermilk to 210 ml (a scant 1 cup) 1 tablespoon runny honey All-purpose flour, for dusting
FOR THE DILL & BLACK GARLIC BUTTER: 1 1/4 cups (300 ml) heavy cream Ice water, for rinsing 1 whole head black garlic, cloves squeezed from their skins About 1 cup loosely packed (30 g) dill fronds, finely chopped Pinch of flaky sea salt 1 lemon wedge and 1 dill sprig, to garnish
EQUIPMENT: Baking sheet Parchment paper Sieve Large mixing bowl Measuring jug Fork Round-bladed knife Sharp knife Skewer Wire rack Stand mixer with whisk attachment Cheesecloth Immersion blender Small serving dish
Method
STEP 1: HEAT THE OVEN
Heat the oven to 425°F (220°C), or 400°F on convection. Line a baking sheet with parchment paper.
STEP 2: MIX THE DRY INGREDIENTS
Sift the all-purpose, whole-wheat and spelt flours, baking powder, baking soda and cream of tartar into a large mixing bowl, tipping in any bran left in the sieve. Stir in the oats and onion powder.
STEP 3: RUB IN THE BUTTER AND ADD THE FILLING
Rub the cold butter into the flour with your fingertips until no visible pieces remain. Add the salmon, Gruyère, chives and black pepper, and toss until every piece of salmon is coated in flour and separated.
STEP 4: PREPARE THE WET MIX
Crack the egg into a measuring jug and add buttermilk up to the 210 ml mark. Add the honey and beat with a fork until combined.
STEP 5: BRING THE DOUGH TOGETHER
Pour the wet mix into the dry ingredients and bring together with a round-bladed knife in a few quick strokes. Gather into a rough ball without kneading.
STEP 6: SHAPE AND SCORE
Turn the dough out onto a lightly floured surface, flatten it slightly into a round about 2 inches thick and move it to the baking sheet. Cut a deep cross into the top with a sharp knife, almost down to the base.
STEP 7: BAKE
Bake straight away for 35–40 minutes, until golden, the base sounds hollow when tapped and a skewer inserted in the center comes out clean. Cool on a wire rack.
STEP 8: CHURN THE BUTTER
While the bread bakes, whip the cream in a stand mixer with the whisk attachment on medium speed until it breaks: yellow butter clumps around the whisk and thin buttermilk separates out. US heavy cream takes longer to break than UK double cream, so allow 8–12 minutes.
STEP 9: DRAIN AND RINSE
Tip the mixture into a sieve lined with cheesecloth set over a bowl. Gather the cloth and squeeze gently to press out the buttermilk. Knead the butter in a bowl of ice water, changing the water until it runs clear, then press out the excess water.
STEP 10: FLAVOR AND SERVE
Add the black garlic, dill and salt to the butter and blend with an immersion blender until smooth. Spoon into a small serving dish, garnish with the lemon wedge and dill sprig, and serve with the cooled bread.
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Instructions
FOR THE BREAD:
1 2/3 cups (200 g) all-purpose flour
2 tablespoons whole-wheat flour
2 tablespoons spelt flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons old-fashioned rolled oats
1 tablespoon onion powder
2 tablespoons (30 g) salted butter, well chilled
4 oz (120 g) cold-smoked salmon, very finely chopped
1/2 cup (50 g) Gruyère, finely grated
1/2 cup (15 g) chives, finely snipped
Generous pinch of freshly ground black pepper
1 large egg
About 2/3 cup (160 ml) buttermilk, enough to bring the egg and buttermilk to 210 ml (a scant 1 cup)
1 tablespoon runny honey
All-purpose flour, for dusting
FOR THE DILL & BLACK GARLIC BUTTER:
1 1/4 cups (300 ml) heavy cream
Ice water, for rinsing
1 whole head black garlic, cloves squeezed from their skins
About 1 cup loosely packed (30 g) dill fronds, finely chopped
Pinch of flaky sea salt
1 lemon wedge and 1 dill sprig, to garnish
EQUIPMENT:
Baking sheet
Parchment paper
Sieve
Large mixing bowl
Measuring jug
Fork
Round-bladed knife
Sharp knife
Skewer
Wire rack
Stand mixer with whisk attachment
Cheesecloth
Immersion blender
Small serving dish
Heading 5
Ingredients
STEP 1: HEAT THE OVEN
Heat the oven to 425°F (220°C), or 400°F on convection. Line a baking sheet with parchment paper.
STEP 2: MIX THE DRY INGREDIENTS
Sift the all-purpose, whole-wheat and spelt flours, baking powder, baking soda and cream of tartar into a large mixing bowl, tipping in any bran left in the sieve. Stir in the oats and onion powder.
STEP 3: RUB IN THE BUTTER AND ADD THE FILLING
Rub the cold butter into the flour with your fingertips until no visible pieces remain. Add the salmon, Gruyère, chives and black pepper, and toss until every piece of salmon is coated in flour and separated.
STEP 4: PREPARE THE WET MIX
Crack the egg into a measuring jug and add buttermilk up to the 210 ml mark. Add the honey and beat with a fork until combined.
STEP 5: BRING THE DOUGH TOGETHER
Pour the wet mix into the dry ingredients and bring together with a round-bladed knife in a few quick strokes. Gather into a rough ball without kneading.
STEP 6: SHAPE AND SCORE
Turn the dough out onto a lightly floured surface, flatten it slightly into a round about 2 inches thick and move it to the baking sheet. Cut a deep cross into the top with a sharp knife, almost down to the base.
STEP 7: BAKE
Bake straight away for 35–40 minutes, until golden, the base sounds hollow when tapped and a skewer inserted in the center comes out clean. Cool on a wire rack.
STEP 8: CHURN THE BUTTER
While the bread bakes, whip the cream in a stand mixer with the whisk attachment on medium speed until it breaks: yellow butter clumps around the whisk and thin buttermilk separates out. US heavy cream takes longer to break than UK double cream, so allow 8–12 minutes.
STEP 9: DRAIN AND RINSE
Tip the mixture into a sieve lined with cheesecloth set over a bowl. Gather the cloth and squeeze gently to press out the buttermilk. Knead the butter in a bowl of ice water, changing the water until it runs clear, then press out the excess water.
STEP 10: FLAVOR AND SERVE
Add the black garlic, dill and salt to the butter and blend with an immersion blender until smooth. Spoon into a small serving dish, garnish with the lemon wedge and dill sprig, and serve with the cooled bread.
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