GoProvidence.com and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Headed to the St. Patrick’s Day Parade in Newport this Saturday? You’re definitely going to want to eat a hearty breakfast, or at least a few festive snacks, before you go — especially if you're planning to meander into a bar or two along the marching route. And if you really want to eat as the Irish do on the holiday, you might want to swap that beloved corned beef and cabbage for something like Smoked Salmon Tartare on Brown Bread, a recipe shared by chef Matthew Reilly, of Newport’s Malt on Broadway.
“I never heard of corned beef until I came to the U.S.,” said Chelynn Sheehan, who owns Malt on Broadway with her husband, Tom Sheehan.
A similar boiled ham dish commonly eaten in Ireland is the closest thing to corned beef, Tom added. But you won’t find that on the menu at Malt on Broadway, as the restaurant mostly serves modern American cuisine. Check out the full recipe and video below, just in time for St. Patrick's Day:
Smoked Salmon Tartare on Brown Bread
For the Bread:
- 3 1/2 cups whole wheat flour, plus 1/2 cup reserved for dusting
- 2 tablespoons salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups buttermilk
For the Cream:
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
- 2 teaspoons liquid smoke (available in most grocery stores)
- 1 teaspoon salt
- 2 teaspoons sugar
For the Tartare:
- 1 cup chopped red onion
- 1/2 cup red wine vinegar
- 2 pounds cured smoked salmon, chopped into 1/4-inch cubes
- 1 cup capers
- 2 teaspoons poppy seeds
- 1 tablespoon fennel seeds
Preheat the oven to 375 degrees. To make the bread, combine all dry ingredients except for the 1/2 cup of reserved flour, and sift. Add buttermilk and knead on a table dusted with the reserved flour until the dough forms a soft ball (approximately 5–10 minutes). Allow the dough to rest for 10 minutes, covered. Once the dough is relaxed and ready to bake, form a log. Place the dough in a greased loaf pan and bake for 30 minutes.
To make the cream, use a whisk to whip heavy whipping cream in a chilled bowl until stiff peaks form. Add lemon juice, liquid smoke, salt and sugar. Refrigerate until ready to use.
For the salmon, cover chopped onion with red wine vinegar and let sit, ideally over night. When ready to use, strain the onions and discard the vinegar. Combine the onions with the salmon, capers, poppy and fennel seeds.
To serve, allow the bread to reach room temperature, slice thick, and top with the chilled cream and about 2 ounces of the salmon tartare.