Irish Wholemeal Soda Farls with Smoked Mackerel Pâté

Shopping list

• 250 g wholemeal flour

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• 1 tsp bicarbonate of soda

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• 0.5 tsp fine sea salt

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• 200 ml buttermilk

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• 200 g smoked mackerel fillets — skin removed

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• 100 g low-fat cream cheese

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• 1 piece lemon — juice only

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• 2 tbsp fresh dill — chopped

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   In a large bowl, mix the wholemeal flour, bicarbonate of soda and salt.

2. 2

   Make a well in the centre, pour in the buttermilk and stir quickly with a wooden spoon until a soft dough forms.

3. 3

   Turn onto a lightly floured surface, knead gently for 30 seconds, then pat into a round about 2 cm thick and cut into four wedges (farls).

4. 4

   Heat a dry cast-iron or non-stick frying pan over medium heat, dust the farls lightly with flour, then cook for 6– 8 minutes per side until golden and firm to the touch.

5. 5

   Meanwhile, flake the smoked mackerel into a bowl, add cream cheese, lemon juice, dill and black pepper, then mash with a fork until well combined.

6. 6

   Serve the warm farls split and spread with the mackerel pâté.