With an Irish Twist

by Olga Schafranek |

The summer after my first year of college, I worked at a golf course café for three and a half months with some Irish students visiting America. For the fall semester of my junior year, I studied abroad in Dublin, Ireland, and interned for a wine shop and restaurant. I later went on vacation with my husband to Ireland twice. So, clearly, my strong desire to consider myself part-Irish is completely justified.

What I remember most about the semester in Dublin is…better left unsaid. What I remember about our first vacation to Ireland, besides breathtaking landscapes, hilarious driving mishaps, and great music and beer, was the delicious brown bread served with each meal. Particularly the one served with breakfast at the Lighthouse Bed and Breakfast in Dingle, Ireland.

Inspired by our vacation, the upcoming holiday and my undeniable Irish roots, I decided to create the Tsar Nicoulai Select Caviar Traditional Signature Bite with some Irish twists. Instead of rye bread, I used Irish brown soda bread. I was seriously committed to making this non-Irish dish into a semi-Irish dish and tracked down some Irish smoked salmon at a deli in New York City. A lovely lady on a neighborhood online group picked it up for me in exchange for brownies. I also consulted with some actual-Irish friends and some people who have actual-Irish relatives for brown bread recipes. The bread comes together so easy – you basically just mix and bake, but there’s no reason you couldn’t just purchase it, either.

Entirely unable to decide between scallion and parsley herb crema or dill and garlic herb crema, I made both. An Irish friend told me that sour cream isn’t really Irish so I suppose it didn’t really matter which I chose, but I was completely torn, so making both was the easiest option, otherwise I would be up at night regretting all my life decisions.


So, I blasted some Irish music and sliced my bread into triangles. I topped the bread with the smoked salmon, and then alternated spoons of the herb cremas, finishing with a healthy dollop of Tsar Nicoulai Select Caviar. I don’t think I could decide which crema worked better. The soft texture of the dish with the added popping of the caviar was just fabulous. I could really eat this anytime – as breakfast, as a fancy start to dinner at home, as a snack while watching a town’s St. Patrick’s Day parade. Seriously, anytime.



This less traditional twist on our Traditional Signature Bite does not disappoint. To see for yourself, order some Select caviar on our online store today.



Irish Brown Soda Bread
Adapted from recipes from Irish friends and a neighborhood online group member with Irish relatives. 


10oz Wholemeal Flour (whole wheat pastry flour)
2 Tbsp honey
2 Tbsp oat bran
1 tsp baking soda
1/2-1 tsp salt (taste depending)
1/2 pint (or a little more) buttermilk
1 egg

1. Preheat oven to 400°F. Butter or grease a baking sheet (or baking dish).
2. Mix all dry ingredients and wet ingredients into two separate bowls.

3. Add the wet ingredients into the dry ingredients and stir with a fork. You may need some extra buttermilk. Your mixture should be gooey and sticky but not runny. You don’t need to knead it, nor should you be able to. It also should not lift from the bowl as one unit.

4. Put the dough on the baking sheet and bake approximately 50 minutes. It should sound hollow if you tap the bottom of the loaf.

Herb Crema
It’s hard to mess up so you can play around with proportions to see what you like. It goes a long way, so you don’t have to make too much.

Herbs of choice
Sour cream
Salt and pepper



Blend all ingredients together.