1hr
100g Scotty Brand Smoked Salmon
10g chives (finely chopped)
75g crème fraiche
Salt & pepper
Juice of ½ lemon
30g lump fish caviar
10g picked dill leaves
115g self-raising flour, plus extra for dusting
Pinch of salt and black pepper
Pinch of cayenne pepper
½ tsp baking powder
30g chilled butter, cut into cubes
60g mature cheddar, grated
55g milk, plus 1 tbsp for glazing
Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 40g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a small (about 5cm) cutter, then put on a sheet of baking parchment, glaze with a little egg yolk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
Bake in the oven for 15-20 mins or until golden brown and cooked through.
Prepare and cook the cheese scones. Set aside on a wire rack until completely cooled.
In a medium sized bowl add the cream cheese, crème fraiche, lemon juice, chives and mix together with a spoon. Add the salt and pepper to your preferred taste.
Cut each of the cheese scones in half and top the centres with a little of the cream cheese mix.
Cut the smoked salmon into strips and wrap this around the cream cheese mix on top. Repeat for each of the scones.
Top each half scone with a tiny amount of lumpfish roe and then top this with a sprig of dill.
Plate, serve and enjoy.
