Serves 4-6
Recipe courtesy of Trish Bohan
Ingredients:
- 6 oz All-Purpose Flour
- Pinch salt
- 1 tsp baking powder
- 1-1/2 oz unsalted butter
- 1 TBSP chopped fresh dill, plus tiny springs to garnish
- 4 fl oz buttermilk
- 4 fl oz crème fraiche
- 1 tablespoon horseradish sauce
- 5 oz smoke salmon slices
- Salt & Coarsely Ground Black Pepper
Preparation:
Preheat the oven to 425 degrees. Sift the flour, a pinch of salt and baking powder into a bowl. Cut in the butter and stir in the dill. Make a well in the center and add enough buttermilk to mix to a soft dough.
Knead the dough lightly on a lightly floured surface, then roll out to a ½ inch thickness and cut out ten 2 inch rounds with a fluted cutter. (This dough should make 20 rounds in total). Arrange slightly apart on a non-stick baking sheet dusted with flour and bake 8-10 minutes, until well risen and golden brown. Cover with a clean tea towel and leave to cool on a wire rack.
To serve, combine the crème fraiche with the horseradish sauce in a bowl, then cut the salmon into 1 inch wide pieces. Split the scones in half and divide the crème fraiche mixture among them. Place a piece of salmon on each one and add a sprinkling of pepper.
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