Potted Smoked Salmon with Olive Scones

The strong crowdie and contrasting salmon flavour and texture sit beautifully with a light zesty and creamy Lowland Auchentoshan single malt.

@RachelGillon http://aweepinchofsugar.co.uk/

Serve this potted salmon in one dish with warm scones on the side for everyone to help themselves. The scones can be made small for canapés or make them larger if server as a starter. Delicious served topped with a sprig of fresh dill.

100g melted butter
250g hot smoked salmon
100g smoked salmon
2 tbsp creme fraiche
Juice of 1 lemon
2 tbsp dill
Salt & freshly ground black pepper

  • Melt the butter in a small pan.
  • Add the hot smoked salmon, smoked salmon, creme fraiche, lemon juice, dill, 1 tbsp of the melted butter & seasoning to a food processor. Process on pulse mode until mixed but not completely smooth.
  • Spoon into a serving dish or into a preserving jar, leaving enough room on top for the remainder of the meted butter.
  • Pour the butter over the top of the salmon and chill until for about 2 hours.

Olive scones

  • 200g self raising flour
  • 1tsp baking powder
  • 2 large eggs, beaten
  • 200ml milk
  • 5-6 black olives, finely chopped.
  • Sea salt and freshly ground black pepper. I used a seaweed infused salt.

Sieve the flour and baking powder into a large bowl. Mix the eggs and the milk together and gradually mix into the flour. Season with salt and pepper. You can use a hand mixer for this.

Lightly grease and heat a smooth griddle or non stick frying pan over a moderate heat. Gently drop spoonfuls of the batter onto the griddle turning as bubbles appear on the top. This will take 1-2 minutes. Cook on the remaining side for another 1 minute. Cool on a wire rack.

If making the scones in advance, warm before serving.

The strong crowdie and contrasting salmon flavour and texture sit beautifully with a light zesty and creamy Lowland Auchentoshan single malt.