Dill Scones With Smoked Salmon Cucumber Relish Food

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

SMOKED SALMON WITH CREAMY CUCUMBERS

Steps:

• Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
• Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SEEDY SCONES WITH SMOKED SALMON

Steps:

• Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.
• Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.
• Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

SMOKED SALMON ON CUCUMBER WITH CREME FRAICHE AND DILL

Steps:

• Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
• Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
• Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
• Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
• Put the pepper in one palm and scatter by pinches from about a foot above the platter.

SALMON WITH CUCUMBER DILL SAUCE

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.