Dill and fennel bread with smoked salmon, fromage blanc and Bloody Mary

Method

1. For the bread: put all the ingredients, except for the water and yeast into a bowl. Combine the water with the yeast in another small bowl.

2. Make a well in the centre of the combined ingredients and slowly add the water and yeast mixture. Mix in and work the mixture for 10-15 minutes.

3. Cover the dough, set it aside in a warm place and let it rise for about 1 hour and 30 minutes.

4. Knock the risen dough down and knead for about 5 minutes.

5. Shape the mixture, put into a tin and leave in a warm place again to prove. This will take 40 minutes to 1 hour. Preheat the oven to 190C/ gas 5.

6. Put the tin of risen dough into the oven on a baking tray for 40 minutes or until it sounds hollow when tapped, then remove and allow to cool slightly.

7. For the fromage blanc: combine the finely chopped shallots, a squeeze of lemon juice, cream cheese and salt and pepper to taste and beat with a fork until smooth.

8. For the Bloody Mary: put the ice into a tall glass and add the vodka. Stir in the lemon juice, Worcestershire sauce, Tabasco sauce, tomato juice and salt and pepper to taste. Top the glass off with a measure of fino sherry.

9. Serve the bread warm (not toasted) with the smoked salmon and fromage blanc with a Bloody Mary topped with Fino sherry.