1 sachet baking powder
3 tablespoons olive oil
150ml of warm milk
70g grated cheese
salt and pepper
120g Connemara Smokehouse Organic Smoked Salmon
1 Heap tablespoon of ricotta cheese
2 chili peppers
1 tbsp chopped dill
In the bowl beat the eggs.
Add flour and baking powder and mix.
Pour in the milk and oil and mix well.
Add cheese and spices.
Put the mixture into a 2lb cake tin or individual moulds (greased & floured).
Bake for about 50 minutes in an oven preheated to 180 ° C.
After removing from the oven wait a few minutes and then remove the cake from the tin/moulds and let cool on a rack.
Slice and serve
If you prefer a soft crust, wrap the bread after baking in aluminum foil.
Suitable for home freezing – would recommend pre-cut before freezing