SEEDY SCONES WITH SMOKED SALMON
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
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
MINI HERBED SCONES WITH SMOKED SALMON
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
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
SALMON CAKES SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Heat a medium skillet over medium high heat.
- Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
- Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
- Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
- Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
DILL SCONES WITH SMOKED SALMON & CUCUMBER RELISH
Savoury scones are a great alternative to burger buns or bagels
Provided by Jane Hornby
Categories Buffet, Lunch, Main course, Snack, Supper, Treat
Time 45m
Yield Makes 7-8 scones
Number Of Ingredients 13
Steps:
- For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.
- Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones (see tip, below). Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. As with all scones, these are best eaten on the day.
- For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.
Nutrition Facts : Calories 365 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.85 milligram of sodium
SALAD SCONES WITH SALMON
Make and share this Salad Scones With Salmon recipe from Food.com.
Provided by foodandmood.eu
Categories Scones
Time 40m
Yield 12 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If you want, you can add parmigiano chees, olive and nut.
- First one put toghter flour and butter, than the other ingredient, finally the yeast.
- Put in the oven at 180° for 20 minute.
- Open and put butter or fresh frie, salmon, pepper, lemon and chive wisp.
Nutrition Facts : Calories 677, Fat 28, SaturatedFat 17.1, Cholesterol 75.3, Sodium 686.2, Carbohydrate 90.7, Fiber 3.6, Sugar 1.3, Protein 14.8
More about "salad scones with salmon recipes"
SALMON NIçOISE SALAD - FOOD & WINE
From foodandwine.com
SMOKED SALMON SALAD (FAST & EASY DINNER!) – A COUPLE …
From acouplecooks.com
10 BEST FRESH SALMON SALAD RECIPES | YUMMLY
From yummly.com
CHILI-RUBBED SALMON WITH SUMMER CORN SALAD - EAT YOURSELF SKINNY
From eatyourselfskinny.com
SALMON SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SALMON MELTS, BROCCOLI SALAD AND CINNAMON SCONES
From keeperofthehome.org
COLD PASTA SALAD WITH SALMON - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
9 SMOKED SALMON SALAD RECIPES FOR QUICK, HEALTHY MEALS
From allrecipes.com
SMOKED SALMON HERBED SCONES - CTV
From more.ctv.ca
TIPS-RECIPES: SALAD SCONES WITH SALMON
From tips-recipes.blogspot.com
SALMON SALAD | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO MAKE OLIVIA WILDE'S SALMON SALAD | POPSUGAR FOOD
From popsugar.com
BEST EVER SMOKED SALMON SALAD RECIPE - FOOD FIDELITY
From foodfidelity.com
I MADE OLIVIA WILDE'S ROASTED SALMON AND VEGETABLE SALAD RECIPE
From insider.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #appetizers #breads #scones #quick-breads #brunch
You'll also love