Salmon Mousse with Pickled Red Onion on Brown Bread

Ingredients:

265g white flour

265g wholemeal flour

1 tsp salt

1 x tsp cracked black pepper

1tsp bread soda (bicarbonate of soda is the same thing )

30g real butter

400 ml buttermilk

 

Method:

Combine all your dry ingredients in a bowl and rub in the butter until it's near a crumble. With a claw-like movement mix in your buttermilk. Once it is combined and leaving the sides of the bowl pop it out on a lightly floured surface and gently make a shape of a round mound. Place on a floured tray and make a cross across the middle about 1 x inch deep!

Place in a preheated oven of 200 degrees Celsius for 45 minutes and after this turned upside down and cook for another 10 minutes.

Leave cool on a wire rack and enjoy!

 

Salmon mousse-

 

Ingredients:

4 x fillets of salmon

Zest and juice of one lemon

100g of soft light cream cheese

Chopped Dill

Sea salt and black pepper

In a large frying pan add in water and bring to a simmer.

Add in your fillets of salmon and leave simmer for 8 minutes

Cool your salmon and then place it in a bowl and mix with your cream cheese, dill, zest and juice of the lemon and the chopped dill.

Pickled red onion-

2x red onions

300ml red wine vinegar(cider or white wine vinegar will also work here)

100ml tap water

1 x cinnamon stick OR one-star anise

15g sea salt ( 3 x tsp)

1 x red chilli diced(remove the seeds)

6 x black peppercorns(if you don’t have these 2 x tsp of black pepper will do)

50g brown sugar(again if you have normal sugar here save the € and this will do)

 

Method:

Slice your onions thinly and place in a bowl/jar

In a pot place your vinegar, water, salt, chilli, peppercorns and sugar. Bring to the boil and leave simmer until all your sugar is dissolved.

Pour this hot liquid over your onions and leave to cool.

Store in your fridge covered and these will get better with age so they should last you 2 weeks!