Smoked salmon canapes on Irish bread with onion butter

Ingredients:

• 1 loaf Irish soda bread (see recipe below)
• 225 g sliced ​​smoked salmon
• 110 g softened butter
• 1 tbsp chopped chives
• Fresh dill for garnish

Irish Soda Bread:

• 1/2 cup oatmeal
• 1.5 cups premium wheat flour
• 1/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon of salt
• 1 cup raisins
• 1 tbsp. caraway seeds
• 3/4 cup buttermilk

Preparation:

1. Slice the bread thinly, about 0.5 cm (1/4 inch), and cut each slice into squares about 5 cm (2 inches) wide. You should have 16 pieces in total. Wrap the remaining bread in plastic wrap and store in a cool, dry place.
   
   Mix butter and chives together and spread a small amount of the mixture over each square. Roll up the salmon slice and place it on the bread. Garnish with a sprig of fresh dill.
2. Irish Soda Bread: Preheat oven to 190°C.
   
   Place the rolled oats in a food processor and pulse until finely ground. Pour them into a bowl and add the flour, sugar, baking soda, salt, raisins, and caraway seeds. Mix well. Pour in the buttermilk and quickly mix until a dough forms. Form the dough into a circle approximately 15 cm in diameter and place on a baking sheet.
   
   Place the baking sheet in the upper half of the oven and bake for 30-40 minutes, until the top is lightly browned. When you tap the bread, it will make a dull, deep sound. Remove the bread from the oven and let it cool. Yield: 1 loaf.