Smoked Salmon Breakfast Salad With Crispbread Recipes

SMOKED SALMON ON IRISH SODA BREAD CROSTINI

Steps:

• For the bread:.
• Preheat the oven to 375 degrees F.
• Put the oatmeal in the food processor and pulse til finely ground.
• Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
• Pour buttermilk in and stir til combined.
• Shape the dough into a 6 inch round and put onto a baking sheet.
• Bake in top half of oven for 30-40 minutes, until lightly brown.
• When tapped, the bread will give off a firm, hollow sound. Let cool.
• For the crostini:.
• Mix the butter and chives together.
• Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
• Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
• Garnish each piece with dill.
• Enjoy!

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON

Steps:

• Line 2 baking sheets with parchment paper.
• Stir flour and pepper together in a medium-sized bowl.
• Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
• On low speed, beat in cheddar until just blended.
• Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
• Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
• Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
• Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
• Re-roll scraps, cut out rounds and place on prepared baking sheet.
• Bake in 2 batches.
• Place each baking sheet in centre of preheated 325F oven.
• Bake until are golden and puffed, about 20 minutes.
• Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
• In medium bowl, stir together sour cream and salmon.
• Spoon rounded teaspoons onto centre of each shortbread.
• Garnish each shortbread with a dill sprig.