Mini Herbed Scones With Smoked Salmon Food

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MINI HERBED SCONES WITH SMOKED SALMON



Mini Herbed Scones With Smoked Salmon image

From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times.

Provided by ImPat

Categories     Scones

Time 30m

Yield 24 mini scones, 24 serving(s)

Number Of Ingredients 16

160 g wholemeal self-rising flour (1 cup)
75 g self-raising flour (1/2 cup)
40 g low-fat butter (50% reduced fat spread recommended)
1 tablespoon parsley (freshly chopped)
2 teaspoons dill (freshly chopped)
2 teaspoons chives (freshly chopped)
125 ml skim milk (1/2 cup)
self-raising flour, for dusting (extra)
125 g light sour cream (extra light recommended - 1/2 cup)
1/2 teaspoon lemon zest (finely grated)
1 teaspoon lemon juice (fresh)
2 teaspoons dill (freshly chopped)
2 teaspoons parsley (freshly chopped)
80 g smoked salmon (cut into small pieces)
2 slices limes (thin and finely chopped)
fresh ground black pepper

Steps:

  • To make the scones -.
  • Spray a large baking tray with non-stick cooking spray.
  • Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
  • Using your fingertips, rub in the spread until fine crumbs form.
  • Stir in the parsley, dill and chives.
  • Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
  • Turn out dough onto a lightly floured surface and bring together to form a ball.
  • Press out or roll to form an 18cm round.
  • Using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking.
  • Bring together remaining dough and repeat rolling and cutting.
  • You should have a total of 12 scones.
  • Place shapes on the tray about 1cm apart and sprinkle with extra flour.
  • Bake for 10 minutes or until cooked.
  • Transfer to a wire rack to cool.
  • To make the topping -.
  • In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
  • Assembly of scones and topping -.
  • Split the scones in half and place on a large serving plate.
  • Evenly spoon a little of the sour cream mixture over each half.
  • Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
  • Sprinkle with pepper and serve.

Nutrition Facts : Calories 24.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.7, Sodium 72.7, Carbohydrate 3, Fiber 0.1, Protein 1.3

SMOKED SALMON AND HERB BUTTER



Smoked Salmon and Herb Butter image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 12 servings

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 loaves dense 7-grain or health bread, sliced 1/4-inch thick
Side of smoked salmon, thinly sliced

Steps:

  • For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
  • To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

SMOKED SALMON TEA SANDWICHES



Smoked Salmon Tea Sandwiches image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 32 sandwiches

Number Of Ingredients 10

1/2 pound unsalted butter, room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf dense 7-grain or health bread, unsliced
8 slices smoked salmon

Steps:

  • For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
  • For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
  • Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

HERBED BUTTER AND SMOKED SALMON SANDWICHES



Herbed Butter and Smoked Salmon Sandwiches image

Provided by Melissa Clark

Categories     easy, lunch, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 tablespoons butter 1 stick, softened
1 1/2 tablespoons finely chopped fresh dill
1 1/2 tablespoons finely chopped fresh mint or parsley
1 tablespoon chopped capers
Finely grated zest of 1 lemon
8 slices whole-wheat or white Pullman loaf
6 ounces thinly sliced smoked salmon
4 radishes, trimmed and thinly sliced
Lemon juice, for drizzling
Coarse sea salt, for sprinkling

Steps:

  • In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 427 milligrams, Sugar 3 grams, TransFat 1 gram

SMOKED SALMON & CHIVE SCONES



Smoked Salmon & Chive Scones image

Impress the entire family with these Smoked Salmon & Chive Scones. Made with PHILADELPHIA Smoked Salmon Cream Cheese Spread, sour cream, fresh chives and more, these Smoked Salmon & Chive Scones will be a new go-to scone recipe in your home.

Provided by My Food and Family

Categories     Spring 2020

Time 45m

Yield 9 servings, 2 scones each

Number Of Ingredients 9

2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
1 tub (7.5 oz.) PHILADELPHIA Smoked Salmon Cream Cheese Spread
1 egg, beaten, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter, melted
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 375°F.
  • Combine first 4 ingredients in large bowl; set aside. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Reserve 1 Tbsp. egg for later use. Mix remaining egg with sour cream until blended. Add to flour mixture; stir with fork until mixture forms dough.
  • Transfer dough to lightly floured surface; pat into 6-inch square. Cut into 9 (2-inch) squares, then cut each square diagonally in half.
  • Place dough triangles, 2 inches apart, on baking sheet. Brush evenly with reserved egg.
  • Bake 20 min. or until lightly browned. Meanwhile, mix butter and chives until blended.
  • Brush butter mixture onto scones; bake additional 5 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.7667 g, Sugar 0 g, Protein 6 g

SHARP OLD CHEDDAR SCONES WITH SMOKED SALMON



Sharp Old Cheddar Scones With Smoked Salmon image

These scones are a special treat, make full size with smoked salmon in between or make half sized scones and top each half with sour cream mix and smoked salmon to make a great appetizer. (these scones are also delicious served alone, hot, with butter or even cold.)

Provided by Derf2440

Categories     Scones

Time 35m

Yield 16 scones

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon coarsley fresh ground pepper
1 teaspoon fresh rosemary, chopped
1/2 cup cold butter
1/3 cup old sharp cheddar cheese, shredded
3/4 cup buttermilk
4 tablespoons sour cream
1/2 teaspoon fresh lime juice or 1/2 teaspoon lemon juice
1/4 teaspoon salt
8 slices smoked salmon
1/4 teaspoon dried dill
1 sprig fresh dill, for garnish

Steps:

  • Preheat oven to 375F degrees.
  • Combine in a bowl, flours, baking powder, 1/2 teaspoon salt, pepper and roasemary; whisk together to mix.
  • Cut butter into flour mixture to form a fine crumble.
  • Stir in shredded cheddar.
  • Stir in buttermilk and mix lightly.
  • On a lightly floured surface knead dough about 10 times.
  • Roll dough to make a round about 3/4 inch thick.
  • Let rest for 5 minutes.
  • With a 2 inch biscuit cutter, or floured glass, cut into rounds and place on a lightly greased cookie sheet.
  • Bake for about 15 minutes or until scones are golden.
  • Stir together sour cream, lime juice, dried dill and 1/4 teaspoon salt.
  • Serve each scone with 1 tablespoon of sour cream mixture and 2 slices of smoked salmon.
  • Garnish with fresh dill.
  • OR.
  • Serve each half of half sized scones topped with sour cream mixture and slices of smoked salmon as appetizer.
  • The scones can be frozen, defrost, make sour cream mixture fresh and place smoked salmon.

Nutrition Facts : Calories 125.9, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.5, Sodium 229.8, Carbohydrate 12.3, Fiber 1.1, Sugar 0.6, Protein 3

SEEDY SCONES WITH SMOKED SALMON



Seedy scones with smoked salmon image

Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon

Provided by Esther Clark

Categories     Side dish

Time 45m

Number Of Ingredients 12

225g self-raising flour, plus extra for dusting
½ tsp baking powder
140g cold butter, chopped
150ml cold milk
2 tsp sesame seeds
2 tsp poppy seeds
1 egg, beaten
150g soft cheese
1 spring onion, finely sliced
1 tbsp chopped chives
100g smoked salmon
capers and dill fronds, to serve (optional)

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.

Nutrition Facts : Calories 444 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium

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