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Member recipe

Sea Salt Water Biscuits topped with Salmon

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Cooking time

Prep: 30 minutes Cook: 45 minutes Cooling

Skill level

More effort

Servings

18 Biscuits

Homemade Sea Salt Water Biscuits, topped with Salmon dip and Smoked Salmon. With creamy Salmon & Chive bows, and drizzled with Cranberry & Pomegranate Sauce.

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Ingredients

Sea Salt Water Biscuits

  • 200g plain flour
  • tsp baking powder
  • 50g butter, cold, cut into cubes
  • flaky sea salt
  • Smoked Salmon (to top with)

Salmon Dip

  • 100g light soft cheese
  • 50g fat-free bio yogurt
  • 125g pack of chopped smoked salmon
  • a few sprigs of chopped dill

Creamy Salmon & Chive bows

  • 350g farfalle
  • 200g tub light soft cheese
  • squeeze of lemon juice
  • 145g smoked salmon trimmings
  • bunch chives, snipped

Cranberry & Pomegranate Sauce

  • 250g fresh or frozen cranberries
  • 85g demerara sugar
  • 100ml pomegranate juice

Method

  1. For the biscuits, 1.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.

  2. 2.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.

  3. While the biscuits are cooling make the dip, mix 100g light soft cheese with 50g fat-free bio-yogurt, take the chopped smoked salmon and a few sprigs of chopped dill and stir. Spread onto the biscuits and put on the smoked salmon, set aside.

  4. For the salmon & chive bows, 1.Cook the pasta following pack instructions. Once it’s cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through. Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

  5. Serve 2 biscuits on each plate and a small portion of the salmon & chive bows, set aside. For the cranberry & pomegranate sauce, Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sauce. Leave to cool before serving. Drizzle over biscuits and bows and serve.

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