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Guinness bread topped with smoked salmon paté

40 mini canapés

Guinness Bread
Vegetable oil, for greasing
200g plain flour
2 tsp bicarbonate of soda
1 tsp salt
550g wholemeal flour
2 tbsp dark brown sugar
300ml stout
220ml Clóna Buttermilk
Extra flour for dusting.

Smoked Salmon Paté
250g smoked salmon
200g cream cheese
50ml Clóna crème fraîche
50ml Clóna buttermilk
Zest and juice of a lemon
Good pinch cayenne pepper
Big bunch of dill, finely chopped
Black pepper and a pinch of salt

Guinness Bread

1. Preheat the oven to 230C/450F/Gas 8

2. Grease a 900g/2lb loaf tin with vegetable oil.

3. Add the plain flour, bicarbonate of soda and salt to a large bowl.

4. Stir through the wholemeal flour and sugar.

5. Pour in the stout and buttermilk. Mix well to form a wet dough.

6. Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin.

7. Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest.

8. Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4.
Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped.

9. Cool in the tin for five minutes and then turn out onto a cooling rack.

Let the loaf cool before slicing.

Salmon Paté
1. Place all ingredients in a blender and blitz.

Cut the bread into 10 - 12 slices, then quarter each slice to form a small square shape.
Top each square with salmon paté and garnish with a cucumber ribbon and a sprig of chive.
Most importantly, enjoy!

Recipe By: Clare Quigley