Brown Bread With Smoked Salmon Recipes
IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI
Provided by Bobby Flay
Categories appetizer
Time 1h15m
Yield 35 to 40 crostini
Number Of Ingredients 8
Steps:
- For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
- Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
- Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
- For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
- Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.
IRISH BROWN BREAD WITH SMOKED SALMON
Categories Bread Fish Bake Cocktail Party St. Patrick's Day Oat Salmon Bran Whole Wheat Gourmet
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
- Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
- Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
- Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
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