Green tea marinated salmon scones

Ingredients:

• 150-200g whole fresh salmon fillet, skin removed

Marinade:

• 8 bags PnP green tea with lemon
• 1 cup (250ml) boiling water
• 2cm knob fresh ginger, sliced
• 1 clove garlic, crushed
• 3 Tbsp (45ml) rice wine vinegar
• Grated peel of 1 lime
• 6 sprigs fresh dill + extra for serving
• 1 tsp (5ml) fish sauce

Scones:

• 2 cups (300g) flour + extra for dusting
• 1 Tbsp (15ml) baking powder
• ½ tsp (3ml) salt
• 2 Tbsp (30ml) castor sugar
• ⅓ cup (80g) butter, chilled
• 1 extra-large egg + extra whisked egg for brushing
• ½ cup (125ml) milk

For serving:

• 1 tub (250g) crème fraîche (cream cheese works well too)
• 1 packet (100g) snacking cucumbers, peeled into ribbons
• 1 packet (80g) watercress
• 1 packet (20g) micro herbs
• Salt and pepper
• Lemon juice

Method

1. Combine marinade ingredients in a zip-seal bag.
2. Add salmon, seal and refrigerate overnight.
3. Preheat oven to 180°C. And line a baking tray with baking paper.
4. Combine dry ingredients for scones and create a well in the center of the bowl.
5. Whisk milk and egg together in a jug and pour into well.
6. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture.
7. Bring dough together with your hands, then transfer to a lightly floured surface.
8. Shape into a 4-5cm thick disc.
9. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray.
10. Combine leftover dough and repeat to create about 9 scones.
11. Brush tops with whisked egg and bake for 18-22 minutes until golden.
12. Cool scones on a wire rack.
13. Slice marinated salmon thinly.
14. Top scones with crème fraîche, sliced salmon, cucumber ribbons and herbs.
15. Season, drizzle with lemon juice and serve.

GOOD IDEA:
Thin slices of salmon can also be served on blinis, mini flapjacks, sandwiches or crostinis. Add chopped herbs like rosemary or thyme to savoury scones, or 1⁄2 cup grated parmesan, or a dash of paprika for extra flavour.

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