Whole wheat and quinoa biscuit with smoked salmon

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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.

First published in 2015





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
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
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
  • sour cream

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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