Saturday, 4 January 2014

Smoked Salmon and Dill Scones with a Cucumber Relish

Hiya! While you are reading this I am probably having a fun day out in Brighton so I have a guest post for you, and its a rather tasty one! 

I have been given this recipe from Scottish smoked salmon merchant and curer John Ross Junior. They are royally appointed to Her Majesty the Queen so their fish must be delicious!

John Ross Junior and smoked salmon go together like Heinz and tomato ketchup. They are a match made in heaven. So, check out the recipe below and let me know what you think:

Smoked Salmon and Dill Scones with a Cucumber Relish

Smoked salmon is a treat that is good for you! Full of omega 3 fish oil, salmon is great for your blood pressure and it tastes yummy too.

Serves: 7
Preparation time: 30 mins


300g soft cheese
200g plain flour
200g wholemeal flour
200g smoked salmon
20g dill
50g unsalted butter
1tbsp caster sugar
1tsp bicarbonate of soda
2tsp poppy seeds
300ml milk
100ml rice wine vinegar
1 cucumber
1 red chilli
½ a red onion


First things first you need to preheat your oven. Set a gas oven to gas mark 8 or if you have an electric oven turn the knob to around 250 degrees. Turn down a little if you have a fan oven.

Add a light scattering of flour to a baking sheet and set aside. Chop up the dill and add to a mixing bowl along with both flours, the bicarb and the salt. Mix thoroughly and then rub in the butter.

Pour in the milk and stir until the mixture forms a sticky dough-like texture.
Scatter flour over your kitchen work surface and turn the bowl out. Fold the dough over a few times and then flatten to a 2 inch high disc.

With a round cookie cutter cut out the scones from the flattened mixture. Place evenly on the baking tray, brush with milk and scatter with the poppy seeds.

Place in the oven and cook for 15 to 20 minutes or until the scones are well risen and slightly golden.
Once done remove from the heat and leave to cool on a rack.

While these cool you can make the cucumber relish. To do this, start off by stirring the sugar into the vinegar. Slice up the cucumber and add to the vinegar mixture with the onion and chilli. Leave in the fridge to cool for 15 to 30 minutes.

When ready to serve sprinkle the relish with some more dill. Slice the scones in half, smother in soft cheese and layer on a healthy serving of smoked salmon with a dollop of relish.
These scones are the perfect brunch on a long winter’s day, so sit back, relax and enjoy!

John Ross Junior are a family business who specialise in truly traditional Scottish smoked salmon and fine foods from Scotland. They are a fish merchant and curer that is appointed to Her Majesty the Queen and they sell only the best quality fish. With over 25 years in the business they are the perfect supplier for quality savvy food connoisseurs.

You can follow John Ross on Facebook and Twitter for more recipes and info!


Do you smoked salmon, what is your favourite combo?

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