Smoked salmon and cream cheese stacks
For an exciting twist on the classic combination of smoked salmon and brown bread, place these delectable stacks in the middle of the table at your next dinner party
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
Ingredients
1 x 200g tub of cream cheese
2 tbsp cucumber, peeled, seeded, finely dicedÂ
1 tbsp radish, finely diced
1 tbsp fresh chives, snipped
2 tsp horseradish sauceÂ
1 tsp prepared English mustardÂ
12-18 slices of brown soda bread (each about 3–5mm (1/8–¼in) thick)Â
1 x 200g packet of smoked salmon slicesÂ
sea salt
freshly ground white pepperÂ
lightly dressed mixed salad leaves, to garnishÂ
For the pickled red onion:
4 tbsp rice wine vinegarÂ
2 tbsp caster sugarÂ
1 red onion, cut into fine wedgesÂ
Method
Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard. Season to taste.
Stamp or cut out rounds from the soda bread that are each about 6cm in diameter – you’ll need three for each stack. Repeat with the smoked salmon.
To make the pickled red onion, put the vinegar in a bowl and stir in the sugar to dissolve. Add the onion wedges and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours is fine.
To serve, place a round of soda bread on each plate. Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked salmon. Repeat until you have three layers in each stack. Add a spoonful of the pickled red onion and garnish with the salad to serve.
