Smoked Salmon Soda Bread Toast Points
Smoked Salmon Soda Bread Toast Points
Directions
- Fold together cream cheese, dill, salt, pepper, lemon zest, and lemon juice. Reserve for spread.
- Grease a sheet pan and pre-heat oven to 375 degrees F.
- Combine flour, baking soda, baking powder, salt, and margarine.
- Whisk together 1 cup of buttermilk and the egg. Pour this mixture into the flour mixture and combine.
- Lightly dust counter with flour then work dough for 1-2 minutes and form into two sperate balls.
- Melt ¼ cup of butter and whisk into ¼ cup of buttermilk.
- Place dough balls onto greased sheet pan and cut an X pattern on top of dough. Brush with the butter and buttermilk mixture. Bake in oven for 45-50 minutes until a toothpick comes out clean after being inserted.
- Let bread rest for 30-45 minutes before serving.
- Slice bread then spread on cream cheese mixture, top with salmon and some capers.
Ingredients
- 1/4 lb Empire’s Treasure® sliced cold smoked salmon
- 1 cup Nature's Best Dairy® Cream Cheese
- 3 tbsp Roma® Capers
- 3 tbsp Peak Fresh Produce Dill, chopped
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 4 cups Roma® All-Purpose Flour
- 4 tbsp West Creek® white vinegar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt, sea
- 1/2 cup West Creek® Margarine, softened
- 1 cup Nature's Best Dairy® Buttermilk
- 1 Nature's Best Dairy® Egg(s)
- 1/4 cup Nature's Best Dairy® Butter, Unsalted
- 1/4 cup Nature's Best Dairy® Buttermilk
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
