Smoked Salmon Chive Scones Food

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.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

SMOKED SALMON & CHIVE SCONES

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.

MINI HERBED SCONES WITH SMOKED SALMON

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.

SMOKED SALMON AND TROUT WITH CHIVE OIL

Steps:

• Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
• Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
• Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;

PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES

Steps:

• In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
• Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
• Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.

POTATO SCONES WITH SMOKED SALMON & SOURED CREAM

Steps:

• Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
• Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
• Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
• Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES

Steps:

• To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
• To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
• Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES

Steps:

• Melt butter in a large frying pan over medium low heat.
• Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
• Add wine and simmer until reduced by half, 3 minutes.
• Add cream, lemon zest and juice, chives and salmon.
• Heat over medium low heat, without boiling, until hot through, 1 minute.
• Add salt& pepper to taste.
• Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
• Add pasta to the sauce.
• Toss well to coat, adding reserved water as needed.
• Stir through chopped parsley, if using.
• Top with Salmon roe, if using.
• Serve immediately.