Salad Scones With Salmon Recipes

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.

Steps:

• Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
• Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

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.

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.

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.

Steps:

• Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.