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Saturday, April 21, 2012

Guiness Bread with Smoked Salmon

When I started researching how to make Guinness bread, I read many posts that suggested serving it topped with smoked salmon.  Ireland also produces wonderful smoked salmon.

I tried it and it turns out that the slight sweetness and texture of the bread and the salty smoked salmon are even better than I imagined.  The Guinness bread adds an interesting flavor and balance to the traditional smoked salmon on bread appetizer.  You can either toast the bread or leave it as is.  Very easy!

You will need:  To make 12 canapés (about 3'' X 1''  or 7.5cm X 2.5cm)

  • 1/3 cup (80ml) of cream cheese
  • zest of 1/2 lemon (organic if possible)
  • juice of 1/2 lemon
  • 2 tbsp (30ml) of crème fraîche
  • 6 thin slices of Guinness Bread
  • 4 - 6 slices of wild sockeye salmon
  • Fresh dill sprigs
  • 2 or 3 lemon supremes (segments) cut in small pieces 
  • Mix the cream cheese, crème fraîche, lemon zest and lemon juice together and place in a piping bag with tip of your choice (otherwise you can just spoon onto the bread);
  • Cut 2 rectangle pieces of Guinness bread out of each slice (you can toast the bread of you like);
  • Put some cream cheese/crème fraîche mixture on each slice and cover with smoked salmon;
  • Add a few sprigs of dill and a piece of lemon segment.
Wine Suggestion:  Sauvignon from the Loire Valley: Sancerre du Domaine Vacheron  (thanks to:  Enrico Bernardo, World's Best Sommelier 2004, Que boire avec..., Le Figaro 2011) Le Figaro Wine

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