Sea Salt Water Biscuits Topped With Salmon Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.
• Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays - don't worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale - they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

Steps:

• Prepare casserole: Melt butter in a saucepan over medium heat. Add onions and cook until transparent, about 5 minutes. Whisk in flour, salt, and pepper and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture has thickened, 5 to 10 minutes.
• Stir in salmon, tomatoes, Cheddar cheese, and Worcestershire. Pour into a 2-quart casserole dish and set aside.
• Preheat the oven to 450 degrees F (230 degrees C).
• Prepare biscuits: Mix flour, Cheddar cheese, baking powder, and salt together in a bowl. Cut in shortening until mixture resembles fine crumbs. Make a well in the middle and pour in milk; stir quickly until combined. Drop large spoonfuls of biscuit batter around the edge of the casserole dish.
• Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

Steps:

• In a large bowl, combine the salmon, peas, milk, mayonnaise, green pepper and lemon-pepper. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , Combine the biscuit mix, milk and mayonnaise just until moistened. Drop eight mounds onto salmon mixture. , Bake at 425° for 10-15 minutes or until bubbly and biscuits are golden brown.

Steps:

• In olive oil saute onions and celery until soft, in a 10 inch skillet.
• Add soup that has been mixed with milk to skillet.
• Add pimento, peas and pouch of salmon to mix, salt and pepper to taste and simmer for 15 minutes.
• Bake biscuits as directed on package.
• Serve biscuits and ladle salmon mix over them.
• May use baked potatoes or toast instead of biscuits.
• Serve with a salad.

Steps:

• Preheat the oven to 375 degrees.
• Rinse the fish under cold water and pat dry with paper towels.
• Pour the olive oil into a shallow baking dish and add the fillets, turning to coat evenly in the oil.
• Sprinkle the sea salt over the fillets and bake until just opaque at the center, 10 to 12 minutes.