Ingredients
200g rye flour, plus extra for dusting
200g strong white or wholemeal flour
7g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
1 tsp caraway seed (optional)
250ml water
For the salmon:
600g Tail end of salmon fillet
3 tbsp curry powder mix see below
250g Thick Greek yogurt
To make the dry spice mix:
2 tsp ground coriander
2 tsp ground cumin
2 tsp garamasala
2 tsp ground ginger
2 tsp paprika
2 tsp numeric
1 tsp ground cardamom
1 tsp salt
1 1/2 tsp ground pepper
1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
This spice mix with make more than you need so you can store it in the cupboard in an air tight container for next time.
Here’s how
Blend the two flours for the bread in a mixing bowl with the yeast and salt.
Make a well in the middle and pour in the honey, caraway and water.
Using your hand mix together until it forms a soft ball of dough.
Transfer the dough to a clean work top and knead for 5-10 minutes.
Return the bread mix to the bowl, cover and leave to prove for 1 hour or until it doubles in size.
Once proved scoop the dough out, shape into a loaf shape and place in a two pound loaf tin.
Leave the bread to prove once again to double in size, then bake in a pre heated oven 180c for 30-40 minutes.
When the bread is baked remove from the oven and leave to cool before slicing.
To make the spice mix, blend all the spices together and transfer into an air tight jar to store.
Place the salmon on a piece of baking parchment on a baking tray.
Scatter some of the spices over the salmon and bake in the oven 170c for 10-12 minutes or until cooked.
Once the salmon is cooked, remove from the oven and rest for 2-3 minutes.
Slice the rye bread and butter, top with a good dollop of yogurt and break up the spiced salmon over the top.
Finish with a squeeze of lemon for that perfect bite of salmon.
