Makes about 9
- 150-200g whole fresh salmon fillet, skin removed
- 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
- 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
- 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
- Combine marinade ingredients in a zip-seal bag.
- Add salmon, seal and refrigerate overnight.
- Preheat oven to 180°C. And line a baking tray with baking paper.
- Combine dry ingredients for scones and create a well in the center of the bowl.
- Whisk milk and egg together in a jug and pour into well.
- Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture.
- Bring dough together with your hands, then transfer to a lightly floured surface.
- Shape into a 4-5cm thick disc.
- Cut out dough circles using a 5-6cm cookie cutter and place on baking tray.
- Combine leftover dough and repeat to create about 9 scones.
- Brush tops with whisked egg and bake for 18-22 minutes until golden.
- Cool scones on a wire rack.
- Slice marinated salmon thinly.
- Top scones with crème fraîche, sliced salmon, cucumber ribbons and herbs.
- Season, drizzle with lemon juice and serve.
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.