Meal Planner

Seafood tartine potato bread recipe

RECIPE OVERVIEW

This potato bread is also fabulous for breakfast served warm and topped with some crispy bacon. 

Preparation time: 60 minutes

Cooking time: 45 minutes

Ingredients

Serves: 6 people

  • 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.

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