Smoked Salmon Soda Bread Toast Points


  1. Fold together cream cheese, dill, salt, pepper, lemon zest, and lemon juice. Reserve for spread.
  2. Grease a sheet pan and pre-heat oven to 375 degrees F.
  3. Combine flour, baking soda, baking powder, salt, and margarine.
  4. Whisk together 1 cup of buttermilk and the egg. Pour this mixture into the flour mixture and combine.
  5. Lightly dust counter with flour then work dough for 1-2 minutes and form into two sperate balls.
  6. Melt ¼ cup of butter and whisk into ¼ cup of buttermilk.
  7. Place dough balls onto greased sheet pan and cut an X pattern on top of dough. Brush with the butter and buttermilk mixture. Bake in oven for 45-50 minutes until a toothpick comes out clean after being inserted.
  8. Let bread rest for 30-45 minutes before serving.
  9. Slice bread then spread on cream cheese mixture, top with salmon and some capers.


  • 1/4 lb Empire’s Treasure® sliced cold smoked salmon
  • 1 cup Nature's Best Dairy® Cream Cheese
  • 3 tbsp Roma® Capers 
  • 3 tbsp Peak Fresh Produce Dill, chopped
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 4 cups Roma® All-Purpose Flour
  • 4 tbsp West Creek® white vinegar
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp salt, sea
  • 1/2 cup West Creek® Margarine, softened
  • 1 cup Nature's Best Dairy® Buttermilk
  • 1 Nature's Best Dairy® Egg(s)
  • 1/4 cup Nature's Best Dairy® Butter, Unsalted
  • 1/4 cup Nature's Best Dairy® Buttermilk