Herbed Biscuits with Smoked Salmon

Name: Herbed Biscuits with Smoked Salmon
Yield: Makes 36 Biscuits
Ingredients: ¾ cup crème fraîche or sour cream; 2 teaspoons finely grated lemon zest; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh flat-leaf parsley; 8 ounces cold-smoked salmon, thinly sliced; 2 tablespoons minced green onion, white and pale green portions; ¾ cup whole milk; ½ cup unsalted butter, cut into pieces and chilled; ½ teaspoon salt; 1 tablespoon baking powder; 2 cups all-purpose flour

Preparation info

Makes
36
Biscuits

Difficulty
Medium

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Tender cold-smoked salmon is my first choice here; other cold-smoked fish, such as sturgeon, can be used as well. If you’d like to use hot-smoked fish instead (also delicious), coarsely flake it, removing any skin and bones as you go. Stir it into the crème fraîche and lemon zest, then spoon the mixture onto the biscuits.

Ingredients

Herbed Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
½

Dinner
Starter
Pescatarian
Cookies

Method

Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.

To make the biscuits, combine the flour, baking powder, and salt in a food processor and pulse once or twice to blend. Add the butter and pulse until it is finely chopped and the mixtu