Feel free to opt for a chunk of roasted aubergine or courgette if you don't eat fish, or swap for salmon if you can't find any trout.
Our mini scones are speckled with chopped dill for a fragrant taste that pairs well with the zingy horseradish cream. Serve with an acidic white wine (we'd suggest a Sauvignon Blanc) or sparkling wine to cut through the oily fish.
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Yields:
50
Prep Time:
25 mins
Cook Time:
12 mins
Total Time:
37 mins
Cal/Serv:
22
Ingredients
For the scones
125g
plain flour, plus extra to dust
25g
butter, diced
1/2tsp.
baking powder
1Tbsp.
fresh dill, finely chopped, plus extra to garnish
1
medium egg, beaten
1½-2 tbsp milk, plus extra to brush
For the topping
75ml
sour cream
½-1 tsp horseradish sauce
150g
smoked trout slices, cut into small strips
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put flour, butter, baking powder and a pinch of salt into a food processor. Blend until you have fine breadcrumbs. If you don't have a food processor, rub the butter into the flour mixture using your fingers.
Step 2
Add the dill, egg and milk and whiz or stir until the dough just comes together. Tip on to a floured surface and gently knead to bring together. Roll out to a 5mm (¼in) thickness and stamp out rounds using a 3cm (1¼in) cutter. Re-roll dough as necessary. Transfer to a non-stick baking sheet and brush tops with a little milk. Cook for 10-12min until risen and lightly golden. Cool on a wire rack, then split each scone in half horizontally.
Step 3
Meanwhile, in a small bowl mix the sour cream, horseradish and some salt and pepper.
Step 4
To serve, transfer scones to a plate. Spoon horseradish sauce on to each scone half, top with a rosette of trout and garnish with dill and black pepper.
Per Serving:
Calories: 22
Total carbs: 2 g
Total fat: 1 g
Saturated fat: 1 g
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