2-3 French shallots, finely chopped
1 tsp sea salt
225g skinless salmon fillet, cut into 2.5cm cubes
50g smoked salmon, finely chopped
Juice and zest of ½ small lemon
1 tbsp finely chopped fennel fronds
Sea salt and freshly milled pepper
1½ tbsp Yarra Valley salmon caviar
Irish soda bread
865g plain flour
1 tsp bicarbonate of soda
3 tsp baking powder
1½ tsp salt
Combine verjuice, shallots and salt in a medium saucepan over a medium heat. When the temperature hits 60°C, add the salmon and poach for two minutes or until the internal temperature reaches 60°C, then drain through a fine sieve. Discard the cooking liquid, and spread the salmon and shallot onto a plate in a single layer and refrigerate until cool.
Toss the poached fish into medium mixing bowl along with the smoked salmon and stir to flake up the salmon. Next briskly stir in the lemon juice and zest, mayonnaise, fennel fronds and season to taste.
Spread brandade onto slices of soda bread and finish with the caviar and a further twist of pepper
Irish Soda Bread
Preheat oven to 150°C.
Sift flour, bicarbonate of soda, sugar, baking powder and salt together in a large bowl. Add buttermilk all at once. Combine until the mixture just clings together – the mixture should not form a smooth dough.
Divide into two and mould into two rough loaf shapes. Carefully place on lightly floured baking sheets. Dust loaves lightly with a little additional flour. Bake for one hour in preheated oven. Remove and immediately wrap in a damp towel to prevent a crust from forming.