GUINNESS WHOLEGRAIN BREAD
Guinness Wholegrain Bread with Smoked Salmon, Roasted Tomato Salad and Chive Cream
Serves 4
Preheat the oven to 200oC/ 400oF/ gas mark 6
Roasted tomato salad
12 large, ripe plum tomatoes
Maldon sea salt crushed black pepper.
½ teaspoon of caster sugar
30ml (1 tablespn) extra virgin olive oil
The tomatoes need to be prepared at least two hours before you want to serve them.
Slice the tomatoes in half and lay on a baking sheet, cut side up, sprinkle lightly with Maldon sea salt, pepper and sugar. Drizzle over the olive oil and place in the oven for 45 minutes until the edges are slightly charred. Remove from the oven and let the tomatoes cool completely.
Rocket and watercress leaves, enough for 4 people
4 tablespoons (100g) of crème fraiche
1 tablespoon finely chopped chives
A squeeze of fresh lemon juice (7g)
Salt and freshly ground black pepper
A tiny pinch of caster sugar (optional)
A tiny pinch of chilli powder
Mix the crème fraiche, lemon juice and chives together and season. If the cream is too thick add a spoonful of cold water and mix well.
8 slices of smoked salmon
8 thick slices of Guinness and soda bread, toasted or char grilled.
Place the toasted bread onto a serving plate, mix the roasted tomatoes and their juice with the rocket and watercress leaves, season with salt and pepper, then arrange on top of the bread. Top with slices of smoked salmon and a drizzle of chive cream.
