Mark Moriarty recipe: Smoked salmon pâté on treacle brown bread with dill and pickled cucumber – The
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This is wholesome cooking
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- Mark Moriarty recipe
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Ingredients
- Soft butter, to grease the loaf tin
- 125g stout
- 60g treacle
- 60g honey
- 250g plain flour, plus extra for dusting
- 250g wholemeal flour
- 170g oatmeal, plus extra for sprinkling
- 50g mixed seed
- 16g bicarbonate of soda
- 1tbs sea salt
- 250ml buttermilk
- 1 cucumber
- 150ml white wine vinegar
- 80g caster sugar
- Pinch of sea salt
- 2 or 3 dill sprigs
- 200g hot smoked salmon
- 100g cream cheese
- 50g crème fraîche
- Juice and zest of 1 lemon
- 1tbs chopped dill
- Sea salt
- black pepper
- Dill fronds, for garnish
- 1 Lemon, for wedges
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