Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 12 min Serves 8 Irish cuisine 90 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Irish Salmon with Horseradish Cream and Soda Bread Crisps?

Irish st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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