Belfast Telegraph

Home Life Recipes

Smoked salmon on mini wheaten scone with pickled cucumber, lemon and dill mayo

For the mini wheaten scones:

  • 250g wholemeal flour

  • 50g porridge oats

  • 35g brown sugar

  • Pinch salt

  • 75g self-raising flour

  • 1 and ½ tsp baking soda

  • 40g butter

  • 1 tbsp treacle

  • 325ml buttermilk

  • Set oven to 220º. Place the flours, oats, sugar, salt and soda in a bowl and mix. Melt the butter and treacle and cool. Make a well in the centre of the dry ingredients and add the buttermilk and treacle mix. Mix to a smooth dough. Place on floured surface and pat out to 1cm thick. Cut out small scones and place on a baking tray. Bake for 5 minutes then lower the heat to 140º and cook for 15 minutes or until the scones sound hollow when tapped.
     

    For the pickled cucumber:

    • 1 cucumber

    • 75ml cider vinegar

    • 50g sugar

  • 1 tsp salt

  • 1 tsp mustard seeds

  • ½ tsp turmeric

  • Boil the vinegar, sugar, salt, mustard seeds and turmeric until the sugar has dissolved. Cool. Split the cucumber lengthwise and scoop out the seeds. Slice in half and then slice thinly. Place in a bowl with pickling liquor and leave for 30 minutes.
     

    For the lemon and dill mayo:

    • Zest and juice 1 lemon

  • 100ml mayonnaise

  • 1 tsp Dijon mustard

  • 1 tbsp chopped dill.

  • Mix together.

    Split the scones, top with smoked salmon then the pickle and a dollop of the mayo.

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