Author Notes: After several trips to Ireland I am totally in love with that country and its cuisine. So whenever I have an open house, I try to have a few things Irish to serve. In addition to Guinness and Jameson’s I like to feature Irish breads, cheeses, and smoked fish. This is a simple dish that combines slices of a sweet cake-like Guinness Bread with creamy Irish butter and good smoked salmon, with just a touch of water cress to give it color and a little bite. I serve these on a platter and they disappear quickly. People have told me that they have never liked salmon before but love these little appetizers. —JoanG
cups rolled oats (Irish style preferred)
cups whole wheat flour
ounces good unsalted butter, divided (I like Kerry Gold)
cup raw sugar
teaspoon baking soda
teaspoon sea salt
cups Guinness beer
ounces good smoked salmon or you can use lox, cut into 20 pieces
- Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole wheat flour.
- In a food processor, combine the flours, sugar, soda, and salt. Pulse. Add 8 oz of the butter cut in chunks, and pulse a few times until crurmbly.
- Add the buttermilk, and Guinness and pulse a few times until combined. The batter will be wet like a cake batter.
- Pour into prepared pan and sprinkle the top with some rolled oats and whole wheat flour. Bake for 30 minutes, then reduce heat to 400 F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean.
- Turn off the oven and cool with the door open for 30 minutes. Allow bread to cool completely before taking out of the pan.
- Slice carefully (bread is tender) into 10 thick slices. Spread each slice with butter, Cut each slice in half. Lay some watercress leaves on top, and then top with a slice of smoked salmon.
- Arrange on a serving plate and watch your guests devour them!