Spelt Soda Bread with Cured Salmon and a Dill and Mustard Mayonnaise - James Martin Chef

Ingredients

• 300g wholemeal flour
• 10g oats
• 1 tsp bicarb
• 1 tsp caster sugar
• 200ml buttermilk
• 100ml full fat milk
• 500g fresh salmon, pine board and belly removed
• 200g table salt
• 200g caster sugar
• 3 egg yolks
• 200ml veg oil
• 1 lemon juiced
• 1 tbsp Dijon mustard
• 1 small bunch dill
• Put the salt and sugar into a bowl and mix.
• Line a large tray with cling film, doing several layers and pour half of the mixture into the tray, making sure it is spread over the tray.
• Place in the salmon and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
• Mix all the ingredients together for the bread and shape it into a large circle. Pop onto a tray to bake at 200c for 15 minutes.
• Remove the cling film from the salmon and rinse under cold running water to wash away the remaining mix; pat the salmon dry with a tea-towel.
• To make the mayo, pop the egg yolks and Dijon mustard into a food processor and blitz. Then drizzle in the oil slowly until thick. Finish by adding dill, lemon and season.
• Slice the salmon thinly, pop the mayo in a bowl and serve with bread.