Reader request: Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

Ask and you receive, thanks to the generous chefs at Ashford Castle in Ireland. When a reader emailed asking for a recipe I turned to the castle's U.S. PR rep Susan Meyers at Geoffrey Weill Associates in New York.

Faster than you could dance a reel or three she had it and a photo which, sadly, did not download.

So here you are, Pat. I've translated metrics into ounces and tablespoons so taste-test to what you remember.

Ashford Castle's Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

3 slices  brown soda bread

2 3/4 TBS  lime jam cream cheese (see recipe below)

3 ounces  organic smoked salmon

3  lime segments 

1 ounce (scant) lime jam (see recipe below)

  

Spread lime jam cream cheese on bread. Layer with luxurious amount of smoked salmon and top with 1 lime segment per slice of bread.

Serve lime jam in side dish for dipping.

Lime Jam

20 portions

2 cups (generous) skinless lime

1 1/2 cup sugar

60  lime segments (10 per lime)

   

Cook skinless lime with sugar - sugar may caramelize slightly in the beginning - gently for about 10 minutes.

     Strain and chill. Store chilled, labeled and dated.

    Reheat when ready to use and add lime segments before serving. Jam keeps in refrigerator for  5 days, lime segments for 3.

 Lime Cream

4 cups (generous)  medium fat cream cheese

1/2 cup lime jam

             Combine and store chilled, labelled and dated. Keeps for 7 days.