Smoked Salmon On Irish Soda Bread Crostini

This is the perfect appetizer to kick off your st. Patty's day meal. think outside the box and give this unexpected appetizer a whirl. the crumbly bread with the tangy raisins and hint of caraway paired with creamy chive butter and cold smoked salmon goes perfectly with a black and tan or crisp white. follow it up with a corned beef and cabbage main course and your irish eyes will definitely be smiling. based on a food network test kitchen recipe with my spin on it.

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 !.

Ingredients

oatmeal, all-purpose flour, sugar, baking soda, salt, raisins, caraway seed, buttermilk, butter, chives, smoked salmon, fresh dill