Seafood Bruschetta with Scallion Butter on Soda Bread

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 4 Northern Ireland spring onions, trimmed
  • 150g unsalted butter, cut into 1cm cubes
  • 450g mixed local seafood, such as large raw peeled prawns, 2cm smoked haddock and salmon diced and 3cm monkfish tail fillet strips
  • 150g small mussels, scrubbed clean
  • 120ml dry white wine
  • 3 tbsp whipping cream (optional)
  • 2 plum tomatoes, peeled, seeded and roughly diced
  • 2 soda farls, cut in half and stamped into 10cm rounds with a cutter
  • 2 tbsp snipped fresh chives
  • Salt and freshly ground black pepper

Main Instructions
  1. Preheat the grill to high
  2. Finely chop the spring onions, keeping the white and green parts separate
  3. Melt one tablespoon of the butter in a large sauté pan with a lid
  4. Add the white of the spring onions and cook for 1 minute while stirring
  5. Add the seafood and mussels, increase the heat and fry for 1 minute
  6. Add the wine, remaining spring onions and season. Cover and cook for a minute or two until the mussels are just open
  7. Add he cream, tomatoes and remaining butter, shaking gently to combine all the butter
  8. Toast the soda bread and place each one in the centre of a warmed serving plate
  9. Spoon over the seafood and sprinkle over the chives to serve.
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