Directions:

• Preheat the oven to 190C/170C Fan/Gas 5.
• For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
• Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely.
• For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.
• To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill.