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.
Ingredients
- 200g of smoked salmon , sliced
- 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
- 110ml of oat milk
- 1/2 tsp cider vinegar
- soft herbs, of your choice
- sour cream
Method
1
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
2
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
3
Preheat the oven to 200°C/gas mark 6
4
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
5
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
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Whole wheat and quinoa biscuit with smoked salmon
