RECIPE: Salmon on cheese and poppy seed biscuits
THESE delicious salmon on cheese and poppy seed biscuits are perfect for a high tea or as a canape for a party.
CHEESE AND POPPY SEED BISCUITS
1¼ cups plain flour, plus extra to dust
100g butter, chopped
125g parmesan cheese finely grated
3 tsp Dijon mustard
2 tbs poppy seeds
Process flour, butter, cheese, mustard and 1 tablespoon of water in a food processor until a fine sand forms. Turn out onto a lightly floured surface and knead briefly until a smooth dough forms. Roll into a 3.5cm diameter x 30cm-long log.
Spread poppy seeds on a large sheet of baking paper. Roll log in poppy seeds to coat. Wrap in baking paper and chill for 20 minutes.
Preheat oven to 180°C. Line a baking tray with baking paper. Cut the log into 1cm-thick slices and arrange in a single layer on tray. Bake for 12-15 minutes or until golden. Cool.
Small tub of mascarpone cream cheese
100g smoked salmon, chopped
2 tablespoons lemon juice
2 tablespoons dill sprigs and save a few for garnishing
Preheat oven to 200°C. Line a baking tray with baking paper. Cut bread into 2cm-thick slices. Place onto prepared tray. Brush both sides with oil.
Bake for 10 to 15 minutes or until bread is golden and crisp. Cool.
Place cheese, smoked salmon, lemon juice and dill into a food processor.
Pulse until ingredients are well combined and smooth. Spread thickly over cheese and poppy seed biscuits or large croutons toasted bread.
Season with salt and pepper. Garnish with a dill sprig.