Seafood Tartine with Potato Bread
This potato bread is also fabulous for breakfast served warm and topped with some crispy bacon.
6 people
45 minutes
60 minutes
Ingredients
- 1 tsp Baking Soda
- 2 - Eggs
- 450 g Plain Flour
- 1 tsp Salt
- 400 ml SuperValu Buttermilk
- 1 bunch SuperValu Fresh Mint or any leftover fresh herbs such as basil, tarragon, coriander, sage, parsley or thyme, roughly chopped
- 1 handfull SuperValu Mixed Salad Leaves or fresh parsley
- 300 g SuperValu Potatoes roasted, cut into 2 cm dice (leftover)
- 6 - SuperValu Radishes (use 6-8), thinly sliced
- 250 g SuperValu Smoked Salmon cooked prawns or fresh salmon (leftover)
For the Dressing
-
0.5
tsp
Black Pepper
-
1
tsp
Capers
chopped
-
2
tbsp
Celery
finely chopped
-
0.5
tsp
Chilli Powder
-
2
tbsp
Fresh Lemon Juice
-
1
clove
Garlic
finely chopped
-
1
tsp
Hot Sauce
such as Tabasco, or to taste
-
250
ml
Mayonnaise
-
1
tsp
Salt
-
2
tbsp
Spicy Mustard
-
2
tbsp
SuperValu Extra Virgin Olive Oil
-
2
tbsp
SuperValu Fresh Parsley
chopped
-
2
tbsp
SuperValu Green Olives
chopped
-
4
medium
SuperValu Scallions
chopped
-
4
tbsp
Sweet Chilli Sauce
-
1
tsp
Worcestershire Sauce
Method
*This recipe serves 6 to 8.
1. Preheat the oven to 200°C/gas mark 6.
2. Toss the flour, baking soda and salt in a bowl with the potato pieces and roughly chopped herbs. Whisk the eggs in a cup.
3. Make a well in the centre of the potato mix. Pour all of the eggs and most of the buttermilk into the flour mix. Using a large spoon, gently and quickly stir the liquid into the flour. Add the rest of the buttermilk if the dough looks too floury.
4. Once the dough starts to come together, use floured hands to gather it in the centre of the bowl. It should be quite soft but not sticky. Pat the dough into a round with floured hands. Cut a cross on top of the dough with a wet knife.
5. Place on a floured baking tray and bake for 45 minutes, until the loaf sounds hollow when tapped on the bottom. Place on a wire rack to cool.
6. Meanwhile, mix together all the dressing ingredients in a bowl and chill in the fridge for 1 hour.
7. Slice the loaf and top with salmon or other leftover seafood, sliced radishes and salad leaves or fresh parsley. Drizzle over the dressing and serve.
