Smoked salmon and sourdough

Smoked salmon and scrambled eggs

Who’s been baking bread over recent months – during lockdown in particular? We certainly have. Although the one that’s just that little harder to prepare is sourdough, mainly as it requires a starter. However, as Sourdough Septemberis almost upon us, it’s a good excuse to share our favourite sourdough bread recipe, provide you with our favourite smoked salmon and sourdough bread recipe, and get baking.

Part one: the sourdough

This easy sourdough bread recipe from BBC Good Food is our favourite. Not only because it’s easy, but because it’s delicious, too.


For the starter

  • 100g strong white flour
  • 100g dark rye flour
  • 5 x 7g sachet of yeast (fast action)


For the main dough

  • 400g strong white flour
  • 5 x 7g sachet of yeast (fast action)


Place the starter ingredients in a bowl, add 250ml of cold water and mix together until the texture becomes spongy. Cover with Clingfilm and leave overnight at room temperature.

When ready, tip the dough ingredients into a new bowl, add one tablespoon of salt, 200ml cold water and then the starter. Combine all ingredients. Knead for 10 minutes – or until smooth – and then place in a clean, well-oiled bowl (so it doesn’t stick when you pull it out). Leave until its doubled in size.

Place on a work surface and shape into a round before placing on a piece of parchment paper, on a baking tray, and leaving to double in size once again. Whilst proving, heat an oven to 220C. When risen, place in the oven and cook for 25 minutes.  Transfer to a cooling rack and leave to cool.


So, now you have the bread, let’s move onto the smoked salmon and sourdough bread recipe.


Part two: the smoked salmon recipe

Smoked salmon bruschetta on sourdough (serves 2)

  • 150g traditional smoked salmon (we recommend you buy smoked salmon in the 200g pack so you have some leftover)
  • 60g tomato salsa
  • 2 x tablespoons of crème fraiche
  • 1 x lemon
  • 2 x garlic cloves
  • 1 x shallot
  • 3 x ripe tomatoes
  • Olive oil
  • Fresh herbs such as coriander and basil
  • Your freshly made sourdough bread



Quarter the tomato and dice into 5mm cubes. Dice the shallot and mince the garlic and fresh herbs. Mix everything together with lemon juice, oil, salt and pepper. Then add half a cup of olive oil. Mix further.

Slice your bread and brush each slice with oil before toasting in a pan. Mix four tablespoons of crème fraiche with the juice of quarter of a lemon.

When the bread’s toasted, spread the crème fraiche mixture on top onto each slice. Then add a large spoonful of salsa before adding a layer (or two) of smoked salmon slices on top. Garnish with any leftover herbs and enjoy.

Got any smoked salmon and sourdough recipes you’d like to share? If so, share them with us – and receive smoked salmon offers – via Facebook, Instagram and Twitter. Also, you can get involved with Sourdough September via social using #SourdoughSeptember.