See Also: Smoked salmon with Irish soda bread, woodland sorrel and cress(recipes)
Irish Soda Bread(recipes)
Chive bread with smoked salmon(recipes)
Smoked Salmon and Wheaten Bread Millefeuille with Marinated Red Onion(recipes)
Smoked Trout Mousse Wrapped in Smoked Salmon(recipes)
Escalopes of salmon with a sorrel sauce(recipes)
Soda Bread(recipes)
White soda bread(recipes)
Smoked Salmon Roses(recipes)
Smoked Salmon Appetizers(recipes)

Nefazodone hydrochloride (health) and Smoked salmon with Irish soda bread, woodland sorrel and cress (recipes)


Nefazodone hydrochloride (health)


Nefazodone hydrochloride is a prescription or over-the-counter drug which is (or once was) approved in the United States and possibly in Other countries. Active ingredient(s): nefazodone hydrochloride.





Smoked salmon with Irish soda bread, woodland sorrel and cress (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the Irish soda bread100g/3½oz wholemeal flour, plus extra for dusting100g/3½oz self-raising flour1 tbsp bicarbonate of soda50g/2oz jumbo oat flakes25g/1oz wheatgerm 25g/1oz wheat bran10g/¼oz salt75g/3oz (approx 5tbsp) runny honey25g/1oz (approx 1¾ tbsp) black treacle225ml/14fl oz buttermilkFor the blini mixture85g/3oz plain flour1 tsp salt pinch freshly grated nutmeg1 free-range whole egg1 free-range egg yolk150ml/5fl oz milk115g/4½oz warm, cooked mashed potato knob of butter25g/1oz St Killian cheese, or Other similar soft cream cheeseFor the salmon and woodland sorrel50g/2oz woodland sorrel50g/2oz wild cress25ml/1fl oz olive oil½ lemon, juice onlysalt and freshly ground black pepper500g/1lb 2oz wild smoked salmon



Method



1. Preheat the oven to 150C/300F/Gas 2.2. First make the soda bread. Put all the soda bread ingredients into a large bowl and mix by hand to make a soft dough. 3. Using floured hands, shape the dough into two equal oval shapes and place on a floured non-stick Baking tray. Bake for 45 minutes or until the breads sound hollow when tapped on the base. Remove from the oven and set aside.4. Meanwhile, make the blini batter. Put the flour in a bowl with the salt and the nutmeg and stir in the egg and egg yolk. Whisk in the milk, then fold in the cooked warm potato and the cheese. Cover and leave to rest in the fridge until ready to cook.5. For the salmon and woodland sorrel, pick the woodland sorrel and wild cress by removing just the soiled end and washing in a little salted water. Leave to dry on kitchen towel, then place in a bowl. Just before serving, dress the leaves with the olive oil, lemon juice and season with salt and freshly ground black pepper.6. To cook the blinis, heat the butter in a non-stick frying pan. Add spoonfuls of the blini batter and fry for 1-2 minutes on each side or until golden brown. This will make eight blinis.7. To serve, cut the smoked salmon into 2cm/¾in slices and arrange three slices on each serving plate. Add two blinis to each and dress the plates with the sorrel and cress. Slice the bread and serve alongside.