Mixed seed and onion soda bread with smoked salmon and chilli beetroot

13 INGREDIENTS • 6 STEPS • 1HR 15MIN

Mixed seed and onion soda bread with smoked salmon and chilli beetroot

Recipe

5.0

3 ratings
Soda bread is one of the quickest, easiest loaves to make at home. This version contains sweet caramelised onions and crunchy seeds for added depth of flavour.
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Soda bread is one of the quickest, easiest loaves to make at home. This version contains sweet caramelised onions and crunchy seeds for added depth of flavour.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 15MIN

Total time

Ingredients

Servings
4
For the soda bread
20 g
M&S Remarksable Value unsalted British butter
1
large onion, thinly sliced
70 g
mixed seeds
1 tbsp
lemon juice
260 ml
milk
170 g
M&S Remarksable Value plain flour
plus extra for dusting
170 g
plain wholemeal flour
plus extra for dusting
5 1/2 tsp
bicarbonate of soda
To serve
to taste
M&S Remarksable Value salted butter
200 g
Collection Scottish mild and delicate smoked salmon
1 pack
(180 g)
M&S British sweet chilli beetroot, quartered
15 g
dill
1
M&S Remarksable Value lemon, juiced

Nutrition per serving

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Calories
599kcal
Fat
17.7 g
Saturates
4.9 g
Sugars
16.4 g
Salt
2420.3 mg
Love This Recipe?
Add to plan
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Mixed seed and onion soda bread with smoked salmon and chilli beetroot
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Melt the butter (20 g) in a small pan over a low heat. Stir in the onion (1), season with salt and freshly ground black pepper and cook with the lid on for 10 minutes. Add the mixed seeds (70 g) and cook with the lid off for a further 5 minutes, stirring occasionally. Set aside to cool.
step 2
Meanwhile, combine the lemon juice (1 tbsp) and milk (260 ml), and set aside for 5 minutes or so to make a mixture resembling buttermilk (it will curdle a bit, which is normal).
step 3
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with parchment.
step 4
Mix the plain flour (170 g) and wholemeal flour (170 g), the bicarbonate of soda (5 1/2 tsp) and 1 tsp salt in a bowl. Stir in the onions, then the lemony milk. Mix with a wooden spoon, then work everything together lightly with your hands until you have a loose, wet dough. With floured hands, shape the dough into a round.
step 5
Transfer to the baking sheet and dust with wholemeal flour. Use a sharp knife to mark a cross on the top of the loaf. Bake for around 45-50 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, cover with a clean tea towel and leave to cool.
step 6
To serve, slice and butter (to taste) the bread, then top with the smoked salmon (200 g), the quartered sweet chilli beetroot (1 pack) and a scattering of dill fronds (15 g). Squeeze over some lemon juice (1) and season with freshly ground black pepper.
step 6 To serve, slice and butter (to taste) the bread, then top with the smoked salmon (200 g), the quartered sweet chilli beetroot (1 pack) and a scattering of dill fronds (15 g). Squeeze over some lemon juice (1) and season with freshly ground black pepper.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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