Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Delicate smoked Irish salmon paired with a tangy horseradish cream served atop crisp soda bread crackers for an elegant appetizer. This Irish-inspired St. Patrick’s Day recipe, ready in about 27 minutes, pairs smoked Irish salmon slices, soda bread, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz smoked Irish salmon slices
• 4 slices, cut into 1-inch squares soda bread
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp, freshly squeezed lemon juice
• 1 tbsp chopped fresh dill
• 1/4 tsp, freshly ground black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 350°F. Arrange 4 slices of soda bread cut into 1-inch squares on a baking sheet. Brush each square lightly with 1 tbsp olive oil and bake for 10-12 minutes until crisp and golden at edges, then cool.
2. Step 2: In a small bowl, combine 1/2 cup sour cream with 2 tbsp prepared horseradish, 1 tbsp freshly squeezed lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp black pepper. Mix well and refrigerate until ready to serve.
3. Step 3: To assemble, place 1 small dollop (about 1 tsp) of horseradish cream on each soda bread crisp. Top each with a delicate fold of smoked Irish salmon slices. Garnish with additional dill if desired and serve immediately.