Hermine’s delicious savoury bread would be perfect for a picnic or packed lunch given that the salmon and chives are all part and parcel of the loaf. Don’t be afraid to use the whole bulb of black garlic to flavour the butter – black garlic is aged regular garlic and is actually very mild and sweet.
Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Sift the flours, baking powder, bicarbonate and cream of tartar together into a mixing bowl. Stir in the porridge oats and onion powder. Add the butter, rubbing it into the flour until it’s finely distributed. Stir in the salmon, cheese, chives and pepper and toss everything together.
Crack the egg into a measuring jug and add enough buttermilk to give 210ml. Add the honey and beat the mixture together with a fork.
Stir the wet ingredients into the dry using a round-bladed knife until they come together, then gather the mixture into a ball.
Turn out the dough onto a floured work surface, flatten the ball slightly, then place it on a baking sheet and, using a sharp knife, cut a deep cross in the top. Bake for 35–40 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
While the bread is baking, make the butter. Place the cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on a medium speed until the cream curdles, the butter solidifies on the whisk, and the buttermilk separates from the fat.
Place the butter inside the muslin-lined sieve over a bowl. Gather up the muslin and squeeze gently to remove the excess buttermilk, then place the butter in a separate bowl.
Add the squeezed garlic flesh into the bowl with the butter, along with the chopped dill and pinch of sea salt. Use a hand-held stick blender to blitz until smooth, then spoon into a serving bowl. Garnish with lemon and dill and serve alongside the bread.