Mark Moriarty recipe: Smoked salmon pâté on treacle brown bread with dill and pickled cucumber – The Irish Times

Ingredients

• For the brown bread:
• 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
• For the cucumber pickle:
• 1 cucumber
• 150ml white wine vinegar
• 80g caster sugar
• Pinch of sea salt
• 2 or 3 dill sprigs
• For the pâté:
• 200g hot smoked salmon
• 100g cream cheese
• 50g crème fraîche
• Juice and zest of 1 lemon
• 1tbs chopped dill
• Sea salt and black pepper
• Dill fronds, for garnish
• 1 Lemon, for wedges