Bruno Loubet's smoked salmon canapé recipe produces an elegant Christmas nibble, with light and fluffy quinoa biscuits providing a lovely base for the smoked salmon, herbs and sour cream. For a dairy-free version, simply omit the sour cream - the biscuits themselves use oat milk and coconut oil instead of cows' milk and butter.
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Begin by preparing the biscuits. Mix the flours, quinoa flakes, baking powder, sugar and salt in a bowl, then tip out onto a work surface and form a well in the centre. Place the solid coconut oil in the middle, then mix well with the tips of your fingers to form a crumble mixture
90g of wholemeal flour
70g of plain flour
40g of quinoa flakes
1/2 tbsp of baking powder
1 tsp sugar
1/3 tsp flaky sea salt
40g of solid refined coconut oil, keep refrigerated
At this stage, make a well in the middle of the crumbs and pour in the milk and vinegar. Stir and bring the mix together to form a dough, being careful not to over-mix. Use a rolling pin to roll out on a lightly floured surface until 1cm thick, then cut out the biscuits using a pastry cutter
110ml of oat milk
1/2 tsp cider vinegar
Preheat the oven to 200°C/gas mark 6
Lay the biscuits on a greaseproof-lined baking tray and bake for approximately 10 minutes until golden brown. Once cooked, leave to cool on a cooling rack
Once the biscuits are cool, slice in half across the centre and arrange a slice of smoked salmon onto the cut-side of each biscuit half. Top with a small blob of sour cream, add some soft herbs of your choice and serve immediately
200g of smoked salmon, sliced
soft herbs, of your choice
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